Best No-Knead Olive Bread

If you’ve ever wanted to make homemade bread but felt intimidated by the kneading process, this No-Knead Olive Bread is the perfect solution. It’s a foolproof recipe that gives you a deliciously golden, crusty loaf with minimal effort.
Ingredients:
3 cups All-purpose flour
1½ cup Warm water, 105-115 degrees F
1 tsp Kosher salt
1/2 tsp Granulated sugar
1 tsp Instant yeast
⅔ cup Kalamata olives, chopped
⅔ cup Green olives, chopped

Instructions:
In a large bowl mix the all-purpose flour, instant yeast, sugar and salt. Mix in the chopped olives. Add the water and mix using a large spoon. The dough will be wet and tacky, that’s how it should be.
Cover the bowl with plastic wrap and a towel. Place it in a draft-free space such as an off oven for 6 to 8 hours (overnight).

After resting time, you'll see that the dough has risen and it feels quite shaggy. Gently transfer it to a floured surface and shape it into a ball, making sure the bottom of the dough is intact.
Place the dough on a piece of parchment paper. Lightly top with some flour, cover with a kitchen towel and let it sit at room temperature for 1 hour.

Place a 6 to 8-quart Dutch oven with a lid in the oven, and preheat to 450 degrees F. Once the dough has rested for one hour and the oven is heated, remove the pot very carefully and take the lid off using oven mitts.

Lift the parchment paper with the dough on it and place it in the Dutch oven. Place the lid back on, and place the pot back in the oven. Bake for 30 minutes.
After 30 minutes, remove the lid to expose the bread. It should have risen and look quite pale. Bake uncovered for another 20 to 25 minutes until the loaf is golden brown.
Let the loaf cool for 20 to 30 minutes before slicing.