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Jim Lahey’s no-knead olive bread from Sullivan Street bakery is made with flour, water, yeast, and olives and lets you create the bakery’s signature artisan loaf at home with very little effort.

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Jim Lahey’s no-knead olive bread from Sullivan Street bakery is made with flour, water, yeast, and olives and lets you create the bakery’s signature artisan loaf at home with very little effort.

Adapted from Jim Lahey | My Bread | W. W. Norton, 2009 Curious what famed breadmaker Jim Lahey has to say about his signature olive bread? On the Sullivan Street Bakery website, he describes it as possessing “a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour with an intense olive flavor.” (Did anyone else just go wobbly in the knees?) We’re ogling this olive bread recipe as a conversation-starting nosh with wine prior to a dinner party, as an idyllic accompaniment to a cheese plate, or as just an all-around pass-it-at-the-table-and-grab-a-hunk type...

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