I found this recipe on the blog Bakes in Slippers.
- 3 1/2 cups all purpose flour
- 2 tbs olive oil
- 1 1/3 cups water, room temperature
- 2 1/2 tsp yeast
- 1 1/4 tsp kosher salt
In the bowl of a stand mixer, add all of the ingredients. Using the dough hook attachment, mix until a dough forms. If it’s looking pretty shaggy, you can add a little more dough and continue mixing until it comes together a bit more.
Coat the inside of a medium to large sized bowl with cooking spray. Scrape all of the dough into the prepared, greased, bowl. Cover it tightly with cling wrap and store in a warm place for 2 hours, until the dough ball has doubled in size.
Put a Dutch oven in the oven, without the lid. Preheat the oven to 450 degrees F. This will allow the Dutch oven to get nice and toasty.
While the oven preheats, turn the dough ball out onto a floured surface. Knead it slightly, forming a nice, neat ball. Cover it with a towel and allow it to rise a bit more for 20 minutes longer.
Score the top with a knife (I made 3 parallel slits).
Remove the Dutch oven from the oven and carefully place the dough inside. Put the Dutch oven’s lid on, and bake for 25 minutes.
Remove the lid and bake for 15 minutes longer.
Remove the bread from the Dutch oven and allow it to cool completely on a wire rack.