No-knead Spelt Olives Bread

Directions

• In a large bowl combine spelt flour and yeast and mix it well. Then pour water, oil and honey. Mix it well, which means that the dry and wet ingredients are perfectly combined. If you prefer you can knead the dough with a food processor (when making bread always use the hook attachment).
• Then add salt and keep mixing until the salt is well combined inside the dough. Add olives – I recommend to do this step manually if you are using a food processor. If the dough becomes too soggy when adding olives you can incorporate a spoon of flour and knead a little more with your hands or a spoon.
  
• First raise. Shape the dough into a ball, grease a large bowl with oil, place the dough inside, cover with cling film and let it raise for 3h (keep the ball in a warm room).
• Shape the bread and second raise. Remove the dough from the bowl and place it on a well floured surface (I recommend using semolina flour for this step). Using a knife or a scraper cut the dough in half. Each half will have a long rectangular shape. Sprinkle all the surface with more semolina flour, cover with a tea towel and let it raise for 30 more minutes.
• Preheat the oven to 250°C and place inside the oven a pot or a baking dish with boiling water. This will create the vapor needed to the dough for the first 10 minutes of its baking.
• Bake the loaves. Place the two loaves on a baking dish covered with parchment paper. Make sure to turn each loaf by 90° (like if you were pushing the dough lengthwise on its side- this will help the loaf not get too flat while cooking). When the oven is very hot remove the pot with the water and place the bread inside. Cook for 10 minutes and then reduce the temperature to 200° C and cook for another 20 minutes or until golden and crispy.