Easy No-Knead Olive Bread

 
INGREDIENTS  

• 3 cups bread flour
• ¼ t. active dry yeast
• 2 t. kosher salt
• 1⅓ cup lukewarm water (between 100-110 F degrees)
• 1 cup chopped kalamata olives drained well

DIRECTIONS  

1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 
2. Pour in 1⅓ cups lukewarm water.
3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. 
4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
5. Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. 
6. Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. 
7. Preheat the oven to 425°F. 
8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. 

Recipe Image: Sallys Baking