Olive Oregano Loaf

Here's the ingredients

3.5 cups king arthur all purpose flour
1 tsp salt
1 tsp light brown sugar
1/2 cup chopped black olives
1/4 tsp yeast
1 Tbsp oregano
1 3/4 cup water

Combine flour, salt, sugar, yeast, oregano and olives. Stir to mix the dry ingredients. Add the water and mix until you get a wet no knead dough.

Cover and let it rise for 12-14 hours. As the picture shows, the dough looks wet and lumpy.

After 12 hours, shape the dough into a loaf. I cover it with the mixing bowl and let it rise for 1 hour. Jim Lahey recommends putting a towel over it. The main thing is to keep it from getting dry and helping it rise. Preheat your dutch oven at 550. Bake for 30min at 500 covered. Remove lid and bake for another 5-15 minutes depending on the crust you like. My kids like a light crust, so I bake it uncovered for 3-4 min.