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lady_morana
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Generously grease a 9 × 5-inch loaf pan with olive oil.
Add the flour, yeast and salt to a large bowl and mix.
Pour in the lukewarm water and stir until no dry flour remains. The dough will be very wet and sticky.
Scrape the dough directly into the loaf pan. Gently spread it evenly with the spoon—no kneading, folding or touching required.
Cover and let it rise until it reaches the edges of the pan, approximately 25–40 minutes. Bake immediately once it reaches the edges so it doesn’t overflow.
Bake on the lower-middle rack at 410°F for 20–25 minutes.
Once it is done, remove the bread from the pan after 5 minutes and cool for at least 90 minutes before slicing