No-Knead Rosemary-Olive Dutch-Oven Bread

Crusty on the outside, tender on the inside, studded with briny black olives and scented with fresh rosemary — and it comes together with just a spoon and a little patience.

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Ingredients (1 large boule)
• 3 cups (375 g) bread flour
• 1 ½ tsp fine salt
• ½ tsp instant yeast
• 1 Tbsp chopped fresh rosemary
• ¾ cup (120 g) pitted black olives, roughly chopped
• 1 ½ cups (360 ml) room-temp water

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Instructions
1. Mix & rest – In a bowl, whisk flour, salt, yeast, rosemary, and olives. Pour in water; stir with a spoon until a shaggy dough forms. Cover with plastic wrap and rest 12–18 h at room temp.
2. Shape – Dust counter with flour. Scrape out dough, fold edges toward center to form a rough ball. Place seam-side down on a well-floured square of parchment; cover 30 min while oven heats.
3. Pre-heat Dutch oven – Set a lidded Dutch oven inside and heat to 450 °F / 230 °C.
4. Bake – Using parchment as a sling, lower dough into hot pot. Cover and bake 30 min. Remove lid; bake 12–15 min more until deeply golden.
5. Cool – Lift out bread; cool on rack at least 1 h before slicing.

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