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No Knead Sun-Dried Tomato, Olive and Feta Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Mavis Butterfield



3 cups flour {I use all-purpose white flour}
1 teaspoons salt
1 teaspoon rapid rise yeast
1 1/2 cups warm water
1/3 cup Kalamata olives chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup Mediterranean seasoned feta cheese


Stir the first 4 ingredients together, then fold in the last 3 ingredients. Cover with plastic wrap and let rest at room temperature for 12-18 hours.

Now you are ready to form your loaf, but first put your pot and lid in the oven and preheat it to 450 degrees. Let the pot heat up in the oven for about 30 minutes before taking it out.

While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, line with a little cornmeal before placing the dough in the pot and returning the lid.

Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.