No-Knead Olive Artisan Bread
Ingredients:
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1/3 cup chopped olives
Instructions:
- Mix the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and chopped olives, stirring until the mixture forms a rough, shaggy dough.
- First Rise: Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 12 to 18 hours. During this time, the dough will develop its flavor and texture.
- Preheat the Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy pot with a lid inside the oven as it heats up.
- Prepare for Baking: Once the oven has reached the desired temperature, carefully remove the pot from the oven. Sprinkle a light layer of flour or cornmeal on the bottom of the pot to prevent the dough from sticking.
- Shape and Bake: Gently shape the dough into a ball and place it in the prepared pot. Cover with the lid and return the pot to the oven. Bake for 30 minutes with the lid on, then remove the lid and continue baking for an additional 15 to 30 minutes, until the bread is golden brown and has a crispy crust.
- Cool and Serve: Once baked, remove the bread from the pot and let it cool on a wire rack. Allow it to cool completely before slicing.
Enjoy your freshly baked olive artisan bread, perfect for any meal!