In a bowl, add the flour, yeast, and oil. Mix well.

Add the salt, and mix again.

Slowly add in the water, begin to mix as you add the water and continue throughout. You want a “shaggy” type of dough, meaning it'll be sort of stringy, somewhat dry but not too dry.

Cover and let the dough rise for a minimum of 12 hours to a max of 18 hours.

At the 12 hour mark, put a little bit of flour on the counter and dump out the dough. It should look like there are “strands” of dough pulling from the sides of the bowl and it should be well doubled in size.

Take the edges of the dough and fold it into the center. There is no real science to this, just bring the outer edges into the center and press down.

Take a piece of parchment paper and flip the dough onto the paper so the seams are facing down.

Add the cup of olive bruschetta and cover. Let rise for 1 hour.

When there is 15 minutes left of the rising process, take a heavy Dutch oven or baking pan with a lid, and place them in the oven at 450 – 500 degrees. You want the pot to be very hot so please be extra cautious with this high of an oven temperature.

When the oven and pan are preheated, CAREFULLY lift the dough WITH the parchment paper and drop it into the pot/pan which is still in the oven. Put on the lid, and shut the oven door. Turn down the heat to 400 and let it cook for 30 minutes. At the 30 minute mark, remove the lid and let it cook another 10 – 15 minutes to brown the top.

Remove from the oven and let it cool completely before slicing.

Enjoy!