How to make
For this no-knead bread dissolve the yeast in the warm water with 1 tsp. sugar. Sift the flour.
Pour out the water with the dissolved yeast, add 2-3 tablespoons of olive oil, 1 tablespoon of salt and the halved olives.
Mix the mixture with a wooden spoon until you get a smooth dough.
Sprinkle it with a handful of wheat semolina. Line a 24cm tin with a removable bottom with a piece of baking paper.
Pour the dough into it and make several slits with a sharp knife.
Cover the mold with a piece of plastic wrap and a towel. Leave it in a warm place until it has doubled in size.
Bake the risen bread at 390°F (200°C) in a preheated oven until nicely browned.
Enjoy this no-knead bread with olives!
