Double Olive Oil Bread (No-knead)

I've always loved the idea of making bread but only ventured into that realm twice. Due to proofing times and my chaotic schedule, it was difficult to figure out when I was available to perform which step, and to be honest, it was difficult to make myself wait. I liked to just spend an hour doing everything and popping it into the oven - it was surprisingly difficult to perform a step, be patient for a few hours, then perform another step, then wait again, etc.

But I had just made pizza the other night and had half of a jar of olives still left over when this recipe landed in my inbox. The instructions seemed insanely easy for a bread recipe, so I gave it a try - and true to the article's claim, it really was as easy as it claimed! What came out was a beautifully aromatic, salty, crusty bread that I would be happy to pair up with all sorts of dips, spreads, you-name-it.

• 3 cups all-purpose flour
  
• 1 teaspoon instant yeast
  
• 1 teaspoon salt
  
• 1/2 cup chopped olives
  
• 1/4 cup olive brine from a jar of olives
  
• 1 1/4 cups warm water
  

1. In a large bowl stir together flour, yeast, salt and chopped olives.
   
2. Combine olive juice with warm water and slowly stir into dry ingredients until a shaggy dough is formed. If dough seems too dry, add a little more water, one tablespoon at a time, until dough is barely wet throughout.
   
3. Cover bowl with plastic wrap and place in warm place, and let it rise for at least 12 hours but preferably 18 hours.
   
4. Place a large piece of parchment paper on counter. Generously flour the parchment paper. Use rubber spatula to turn dough on surface – it will be loose and sticky – this is what you want.
   
5. Flour hands and gently lift the edges of the dough in toward the center, folding the dough over onto itself to create a round shape. Cover with kitchen towel again and let rise for another 1½ to 2 hours.
   
6. Preheat oven to 450 degrees Fahrenheit. Place large Dutch oven in oven while it preheats (about 30 minutes).
   
7. Remove hot pan from oven. Lift the parchment paper/dough into the hot pot. Cover with lid and put back in oven. Bake for 30 minutes.
   
8. Uncover and bake for an additional 15 minutes, until outside is golden brown and crispy.
   
9. Let cool to room temperature before serving.