No-knead breads feel downright revolutionary the first time you make one. Not just because they take little effort, but when baked in a Dutch oven they get that crusty golden exterior that seems impossible to achieve for a homemade bread. I assure you, it’s not impossible. This loaf is made with a crisp pilsner and chopped olives. It’s my go-to when I need something special for dipping in a seasonal soup. If you’ve never made no-knead bread before, just a heads-up that it proofs in the refrigerator for around 20 hours and then needs to rest at room temperature for about 90 minutes before baking.
Add the flour and yeast to the bowl of a stand mixer fitted with the dough hook. Turn the mixer to low and pour in the beer and 4 tablespoons of water. Scrape the sides of the bowl as needed and mix until a dough begins to form. Add the salt and then all of the olives.
Mix the dough for 30 seconds, just until the flour is incorporated, and all the ingredients form a sticky, misshapen dough.
Scrape the sides of the mixing bowl and transfer the dough to a bowl that has been greased with butter or cooking oil. Cover and refrigerate the dough for 20 to 24 hours.
Remove the dough from the refrigerator and uncover it. Let it sit at room temperature for 90 minutes to 2 hours to remove the chill before baking.
Meanwhile, preheat the oven to 450°F. Place a 5- or 6-quart Dutch oven, with the lid on, in the oven. It needs to heat for at least 30 minutes.
Remove the Dutch oven from the oven. Gently shape the dough as you scrape it from the bowl and transfer it to the Dutch oven. Place the lid over the top.
Bake for 30 minutes. Remove the lid and bake for 10 more minutes so that the crust becomes golden brown. It is ready when the internal temperature is 180°F and the crust is golden with some bubbling.
Let the bread cool in the Dutch oven for 10 minutes before removing. Serve warm or at room temperature.