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In a large mixing bowl, combine flour, salt, yeast, water, honey, and olive oil. Mix until mixture is combined. It will be sticky.
Cover bowl tightly with plastic wrap and set aside for 12-18 hours, or overnight.
Preheat oven to 450ºF. When the oven is preheated, place a cast iron Dutch oven (a 4 qt works great!) with a lid inside the oven and continue to heat for 20-30 minutes.
Meanwhile, pour dough out of bowl onto a floured surface. Form into the shape of a ball (it doesn’t have to be perfect, and will still be sticky). Place on a sheet of parchment paper, if desired. Cover lightly with plastic wrap.
When the pot has been in the oven for 20-30 minutes, carefully remove pot from oven, remove plastic wrap from dough and, grabbing the corners of the parchment paper, place dough (and the paper) in hot pan (be careful!). Cover and bake for 30 minutes. Uncover, and bake for another 10-15 minutes or until golden brown.
Remove bread from pot and let cool on a rack. Slices best when completely cool, but we don’t blame you if you don’t want to wait.