No -knead olive and rosemary bread

There’s nothing better than to wake up to the smell of fresh-baked bread. I often make it without toppings as it’s my daughter’s favorite breakfast: a thick slice of bread with Nutella spread on it

• 3 ½ c all purpose flour 

• ¼ tsp yeast

• 1 tsp sugar

• 1 tbsp salt

• 1 ½ room temperature water 

• 1/3 cup Greek olives, chopped

• 1 tbsp. Rosemary leaves, chopped

1. Mix all of the ingredients but the olives and rosemary and cover with plastic wrap. The dough should be very sticky. 

2. let it stand 12-24 hours in room temperature

3. Add the rosemary and olive.

4. Form a ball using some flour and put it on parchment paper so it will be easy to transfer it to the Dutch oven.

5. Let it stand for 45 minutes and turn the oven on (450°).

6. Once the oven is hot, put the Dutch , covered  (without the bread) inside, for 25 minutes

7. Take out the Dutch oven and slide in the parchment paper with the dough and bake covered for 30 minutes. 

8. Uncover the Dutch oven and bake for 15 more minutes.