Easy No Knead Bread with Olives

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. In a large bowl, mix the flour, instant yeast, sugar and salt. Stir in the chopped olives. Add the water and mix with a large spoon; the dough will be wet and sticky.
2. Cover the bowl with plastic wrap and a towel and leave it in a draft-free place, such as a turned-off oven, for 6 to 8 hours (overnight).
3. When risen, the dough will feel shaggy. Gently move it to a floured surface and shape it into a ball, keeping the base intact.
4. Place the dough on parchment paper, dust lightly with flour, cover with a towel and rest at room temperature for 1 hour.
5. Put a 6 to 8-quart Dutch oven with its lid in the oven and preheat to 450°F (232°C).
6. Once the dough has rested and the oven is hot, carefully remove the pot and lid. Lift the dough on its parchment and place it in the Dutch oven.
7. Cover with the lid and bake for 30 minutes.
8. Remove the lid. The loaf should look risen and pale. Bake uncovered for another 20 to 25 minutes, until golden brown.
9. Let the loaf cool for 20 to 30 minutes before slicing.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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