This makes a very wet dough, but you weren't going to toss it in the air anyway.
3 c. bread or AP flour
2 t salt
1/4-1/2 t 'instant' or 'rapid rise' dry yeast
1 1/2 c. water
Olive oil for second rise
The first bit is exactly the same as no-knead bread:
Mix dry ingredients in a bowl. Stir in water until it makes a nice shaggy ball; cover with plastic wrap and let rise until flat and bubbly (anywhere from 8-12 hours or more).
If you're in a hurry (less than 8 hours until dinner), use more yeast (up to 1/2 t) and set in a warm location. Lately, setting the bowl outside in the sun will get the dough to rise in just a couple of hours.
The second rise differs slightly:
Oil your hands and four small bowls; cereal bowls work nicely. Divide the dough evenly into quarters and roll into balls. Put them into the bowls, oil the tops, and re-cover with plastic wrap.
Let rise until doubled in size (1-4 hours, depending on yeast amount and temperature.)