No-knead olive bread

Break the olives small by hand or with a knife so they mix through the dough.

Mix the flour, salt and yeast in a bowl with a spatula, hands, fork or wooden spoon.

Add half the water, then the olives, then the rest of the water; mix with the spatula about a minute, only until no flour is left. Do not knead.

Cover with plastic wrap or a damp cloth and leave at room temperature 6 hours until it grows and bubbles, then refrigerate overnight.

Next day, with lightly wet hands, turn the sticky dough out onto a timber or marble bench sprinkled with a little flour.

Reinforce the dough by folding it over on itself about four times, then form a ball.

Set the dough on baking paper, lower it into a bowl, close the paper over it and rest 2 hours.

After the first hour, heat the oven to 230 C fan forced with the cast iron Dutch oven inside for an hour.

Score a cross on top so the bread does not burst, and lower it into the hot Dutch oven on its baking paper.

Bake at 230 C with the lid on 30 minutes; the steam cooks the inside.

Remove the lid and bake at 230 C another 15 to a maximum of 20 minutes, watching, until golden brown and crunchy on top.

Lift out, remove the baking paper, slice and serve with extra virgin olive oil.