Easy Overnight Artisan Bread with Olive Oil – With and Without Sourdough Starter

Whether you’re using a sourdough starter or instant yeast, this overnight artisan bread is simple, delicious, and perfect for beginners. The slow fermentation develops rich flavors and a beautiful texture, while olive oil adds softness and enhances the crust’s golden color. Baked in a cast iron pan, this bread delivers bakery-quality results with minimal effort.

Why You’ll Love This Recipe

✔️ Beginner-Friendly – No complicated steps, just mix, rest, and bake!
✔️ Flexible Recipe – Use a sourdough starter for extra flavor or instant yeast for convenience.
✔️ Overnight Fermentation – Allows for a rich, complex taste.
✔️ Baked in Cast Iron – Ensures a crispy crust and even baking.

Ingredients

Option 1: With Sourdough Starter

• 100g (½ cup) active sourdough starter
• 350g (1 ½ cups) lukewarm water
• 500g (4 cups) bread flour (or all-purpose flour)
• 10g (2 teaspoons) salt
• 20g (1 ½ tablespoons) olive oil

Option 2: With Instant Yeast (No Starter Needed)

• 500g (4 cups) bread flour (or all-purpose flour)
• 375g (1 ½ cups + 1 tablespoon) lukewarm water
• 7g (2 teaspoons) salt
• 5g (1 ½ teaspoons) instant yeast (or active dry yeast)
• 15g (1 tablespoon) olive oil

Instructions

1. Mix the Dough (Night Before)

1. In a large mixing bowl, combine flour and salt.
   • Using Sourdough Starter: Add the starter and lukewarm water, stirring until mostly combined.
   • Using Yeast: Dissolve yeast in lukewarm water (if using active dry yeast, let it sit for 5 minutes until foamy). Pour into the flour mixture.
2. Add olive oil and mix until a sticky dough forms. No kneading required!
3. Cover with plastic wrap or a damp towel and let it rest at room temperature (18-22°C/65-72°F) for 8-12 hours. The dough should double in size and become bubbly.

2. Shape & Second Rise (Next Morning)

1. Lightly flour your work surface and gently shape the dough into a round or oval loaf. Avoid overhandling to keep air bubbles intact.
2. Place the shaped dough on parchment paper, cover loosely with a towel, and let it rest for 30-45 minutes while you preheat the oven.

3. Preheat the Oven & Bake

1. Place a cast iron pan or Dutch oven inside the oven and preheat to 230°C (450°F) for at least 30 minutes.
2. Carefully transfer the dough (with parchment paper) into the hot pan. Score the top with a sharp knife for better oven spring.
3. Cover with the lid and bake for 30 minutes.
4. Remove the lid and bake for another 10-15 minutes, or until the crust is deep golden brown and crisp.
5. Let the bread cool on a wire rack for at least 30 minutes before slicing.

Baking Tips for Success

• For a Softer Crust: Brush the bread lightly with olive oil right after baking.
• Extra Flavor: Add fresh rosemary, garlic powder, or a teaspoon of honey.
• Storage: Wrap in a clean towel or store in a bread box for freshness.

Enjoy Your Homemade Artisan Bread!

This overnight bread is crusty on the outside and soft inside, perfect for sandwiches, dipping in olive oil, or slathering with butter. Whether you use sourdough starter or yeast, the result is a beautifully golden, bakery-style loaf—with almost no effort!