No Knead Olive Bread

Ingredients:

• 1 1/2 cup warm water

• 1 1/2 tsp. quick-rise instant dry yeast

• 1 1/2 tsp. flaked sea salt

• 1 tsp. olive oil

• 3 cups all-purpose flour

• 1/2 cup pitted sliced Kalamata olives

• 3 Tbsp. cornmeal (for baking)

Directions:

Combine water, yeast, salt, and olive oil in a large bowl. Let sit until yeast has dissolved and small bubbles have formed on the surface, about 5 minutes. Add flour and Kalamata olives and stir until combined. Cover bowl with plastic wrap or a clean damp dish towel and let rise until doubled in size, at least two hours up to 12 hours.

Place a 6-8 quart heavy pot or dutch oven with its top on the lower third rack of the oven and preheat to 500° F. Meanwhile, dust your hands with flour and transfer dough to a piece of parchment paper, quickly stretching the dough and tucking the edges underneath to make a round shape. (Make sure not to handle the dough to much - you just want to create some tension across the top and quickly shape, but don’t worry if it’s not perfectly round.)

Once the oven reaches 500°F, remove the pot from the oven take off the lid. Gently pick up the edges of the parchment paper and transfer the dough to the pot with the parchment paper on the bottom. Cover and bake for 40 minutes. Remove lid and carefully slide out parchment paper and bake for an additional 10 minutes. Transfer to wire rack to cool.