Mix the dough: Combine the flour, salt, and yeast in a large bowl. Add the water and olive oil and stir as you add it in. Mix for 1-2 minutes until you have a shaggy, sticky dough. It might not look like it’s coming together, but the flour will hydrate. Adjust with a touch more water as needed, but be careful not to add too much.
450 grams bread flour*, plus more for dusting, 2 tsp. kosher salt*, not table salt, 1/2 tsp. instant yeast*, 1 1/2 cups warm water, 110°-120°F (anything over 130°F will kill the yeast) , 1 Tbsp. extra virgin olive oil
Rise: Cover with plastic wrap and let rise on the counter at room temperature for 16-18 hours.
Transfer dough to parchment: Lay out a piece of parchment paper and dust with flour. Scrape the dough out of the bowl onto the parchment, it should have bubbles over the top and appear wet.
Shape the dough: Sprinkle a little more flour on top of the dough. Remember, no knead bread! Simply fold the sides of the dough up and towards the center to create a rough, round shape. Pinch the seams together at the top of the dough.
Rise again: Cover with a clean kitchen towel and rise again for 30 minutes.
Preheat: Place a large Dutch oven with the lid on in the oven. Preheat it to 450°F and keep the Dutch oven in there to get hot for 30 minutes.
Transfer to pot: very carefully remove the hot Dutch oven from the oven, remember the lid will be hot too! Pick up the dough along with the parchment (blowing off any excess flour on the bottom) and place the dough in the pot. Place the lid back on. Note: I don't score the top of my bread, and it bakes beautifully but feel free to score yours if you prefer!
Bake: Bake for 30 minutes covered. Remove the lid and bake again for another 10-15 minutes or until crust is golden.
Cool: carefully remove the bread from the Dutch oven (I like to use tongs) and allow to cool on a wire rack for at least 10 minutes before slicing. Enjoy with butter! Isn't it HEAVEN?!