Kalamata Olive No-Knead Dutch Oven Bread
Makes 1 loaf

Bread Ingredients:
1-1/2 teaspoon instant yeast
1-1/2 cups warm water (105 degrees F)
1 teaspoon honey
1-1/2 teaspoon kosher salt
1 cup pitted kalamata olives, drained, and finely chopped
3 cups all purpose flour
1/2 teaspoon cornmeal
1 tablespoon olive oil, divided

Directions:

1. In a large mixing bowl, combine the yeast, warm water, and honey. Let the mixture stand for about 5 minutes to allow the yeast to activate (the mixture should become slightly foamy.)

2. Add the salt and chopped kalamata olives to the yeast mixture. Slowly add the flour to the mixing bowl in one cup increments, stirring with a wooden spoon until all the ingredients are incorporated. Do not over mix; the dough will be quite shaggy and sticky, yet will form a loose ball in the bowl.

3. Sprinkle the dough with a small amount of flour on top. Cover the bowl with a kitchen towel. Let the dough rise on the counter in a draft-free area for about 1 hour, or until it has roughly doubled in size.

4. On a lightly floured surface, with lightly floured hands, gently guide the dough into a ball. Place it back in the bowl, cover, and let the dough rise for another 30 minutes.

5. Preheat the oven to 450 degrees F. Lightly coat the inside of an empty 5.5 qt. Dutch oven with 1/2 tablespoon of olive oil. Place the lid on the Dutch oven and put it in the middle of the oven to preheat with the oven.

6. Lay a piece of parchment paper on the counter and sprinkle corn meal on the paper. Gently guide the risen dough out of the bowl and onto the parchment paper. Use the sides of the parchment paper to tip and coax the dough back into a circular form if it has lost its shape. Take care not to deflate the risen dough. Use oven mitts to remove the Dutch oven from the hot oven. Use the parchment paper to transfer the dough into the preheated Dutch oven. Brush the top with the olive oil. Use kitchen shears or a sharp knife to score an “X” on the top of the dough.

7. Cover the bread with the Dutch oven lid. Use oven mitts to transfer the Dutch oven back into the oven. Bake for 30 minutes, until the bread is lightly browned. Remove the lid and cook for another 10 minutes, until the crust is nicely browned. The bread’s internal temperature should be between 209 - 212 degrees F.

8. Cool on a cooling rack, then devour while warm, preferably with a smear of butter.