Bread-Artisan Bread olive oil dough

Ingredients

* 1 1/2 tbsp Active dry Yeast
* 1 tbsp Sugar
* 1 1/2 tbsp Coarse Kosher Salt
* 2 3/4 cups Water
* 1/4 cup Extra-virgin Olive Oil
* 6 1/2 cups Unbleached All-purpose Flour

Directions

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading. I used my stand mixer with dough hook, but you can use a spoon.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days