An easy no-knead olive and cheese loaf with a crisp crust and chewy interior, baked to perfection in a Dutch oven.

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3 cups all-purpose flour

1 1/2 tsp salt

1/2 tsp active dry yeast

1 1/2 cups warm water

3/4 cup chopped olives

1 cup shredded cheese

1 tbsp olive oil (optional)

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1. Mix flour, salt, and yeast in a bowl.

2. Add warm water and stir into a shaggy dough.

3. Fold in olives and cheese.

4. Cover and rest 12–18 hours at room temperature.

5. Preheat Dutch oven at 450°F (230°C) for 30 minutes.

6. Transfer dough onto parchment and shape.

7. Bake covered 30 minutes, uncover and bake 12–15 minutes.

8. Cool before slicing.

No kneading required.

Use parchment for easy transfer.

Let bread cool to set crumb.