RECIPE MAGIC!

NO-KNEAD OLIVE OIL BREAD

Artisan Quality With Ease 

Artisan quality with very little effort, thanks to Jim Lahey, bread baker extraordinaire -- and our own extra virgin olive oil.

TIP: You can use any type of Dutch oven: cast iron, enameled or stainless but it must have a tight fitting lid and be resilient enough to withstand high temperatures.

INGREDIENTS:
3 cups all purpose flour
3/4 tsp instant yeast
1 ½ tsp Kosher salt
1 ¼ cups room temperature water
¼ cup extra virgin olive oil (Mild or Medium Intensity)
(Optional: Use Rosemary fused olive oil)

DIRECTIONS:
In a large bowl add flour, yeast, and salt. Blend well. Then add water and olive oil. Mix initially with a wooden spoon and then use your hands until dry mixture is completely distributed. It should be wet and sticky. To get the consistency right, you can carefully add a tbsp of water, one at a time or add flour the same way depending on whether it's too wet or dry. Cover with plastic wrap and rest the bowl in a warm spot for 8 to 10 hours (overnight works best). Lightly flour a work surface as well as the top of the dough. Using your hands remove and place on floured surface. Then shape the dough into a smooth ball. Put the dough onto a piece of parchment paper and cover with a damp kitchen towel to rest for another hour. About a half hour before you're going to bake, place your Dutch oven with its lid in a 500 degree oven. Before placing the dough in the pot make a slit or two in the top of the dough. Lift the parchment paper with the dough and place in the pot. Cover and return to oven lowering the heat to 425 degrees. Bake for 30 minutes. Remove lid and bake for 15 minutes, uncovered. Transfer baked bread to a rack and let cool.