No-Knead Olive Walnut Bread

Mix together all of the ingredients (except the cornmeal and flour at the end of the list—you’ll use some of each for sprinkling on your dough and work surfaces) in a large bowl with a wooden spoon. Cover bowl with a towel and let the dough rise for 12 hours.

Punch down the puffy dough and divide it into 2 pieces. Sprinkle (generously) some flour and cornmeal onto 2 kitchen towels, one for each loaf. Shape each piece into a haphazard log-ish shape and lay it on the floured towel.

Loosely cover the loaf and let it sit for an hour, until it about doubles in size.

Preheat the oven to 500 F (as hot as you can get it!) with a pizza stone IN the oven. If you don’t have a pizza stone, you can use a cookie sheet.

Once it’s hot, sprinkle some cornmeal onto the pizza stone, then slide (more like flop) the risen loaves onto the stone (or cookie sheet). Bake for about 30-40 minutes (‘knock’ on the loaf and if it’s firm and sounds hollow, it’s done). Remove from oven, cool for about 30 minutes.

Slice. Serve. Enjoy.

Bake bread the day of serving for best results. Store leftovers in an airtight container up to 3 days.

Recipe Adapted from Macheesmo.