Almost No-Knead Bread with Olives, Rosemary and Parmesan Baked in a Pot

3 cups unbleached all purpose flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. table salt
4 ounces finely grated Parmesan Cheese (2 cups)
3/4 cup plus 2 Tbsp. water, at room temp
1/2 cup chopped green olives (pitted)
1/4 cup plus 2 Tbsp. non alcoholic lager*
1 Tbsp. white vinegar
1 Tbsp. minced fresh rosemary
*This is what they call near-beer. If you feel queasy about purchasing it--I have made it without and just used water and it turns out, too. It's just not as strong a flavor.

Whisk flour, yeast, salt, parmesan and rosemary in a large bowl. Add water, non-alcholic lager, vinegar and rosemary. Using a rubber spatula, you just fold it into scraping up all the flour from the bowl until you have a shaggy ball. Cover the bowl with plastic wrap and let it sit for 8 to 18 hours. If you feel it is dry, I just add a little more liquid.

Cut a 12 by 18 piece of parchment paper and put in a round cake pan or a 10-inch skillet and spray it with nonstick cooking spray. Take dough out of bowl and on a lightly floured surface, knead it 10 to 15 times. Shape it into a ball and put it in your round lined pan. Cover with plastic wrap--I spray the plastic wrap with nonstick cooking spray so it doesn't stick, too. Let your dough rise at room tempe until it has doubled and does not readily spring back when you poke a finger in it. This is about 2 hours.

About 30 minutes before you bake it, put your oven rack to the lowest position and place a 6 to 8 quart heavy bottom Dutch oven with lid on rack and heat oven to 500 degrees. I use several varieties of pots--a Le Cruset is wonderful but I have an old oven stew pot that is probably from my grandma and it works, too. My friend uses a 35 dollar Ikea pot and it works, too. Lightly flour top of dough and make a slit along the top of dough with a sharp knife or razor blade--6 inches long and 1/2 inch deep. Carefully remove pot from oven. Pick up dough and put in pot. Cover pot with lid and put in oven. Reduce temperature to 425 and bake 30 minutes. Remove lid and bake about 20 to 30 minutes longer. Remove bread carefully and take out of pot and let cool 2 hours before cutting.