Olive Bread

You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.

• 3 cups bread flour
• 1 teaspoon salt
• ¾ teaspoon yeast
• 1 ½ cups cool water
• 1 jar kalamata olives, drained, pitted and chopped
• white corn meal and flower for dusting

1. Pat the olives dry.
2. Mix the flour, yeast, and salt together.
3. Add the water, stir with a spoon or with hands.
4. Add the olives and work in some more.
5. Cover and let proof for 14-18 hours (18 preferred)
6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
7. Scoop your mixture out onto the towel. Turn a few times to cover.
8. Shape into a ball.
9. Cover with the towel and let proof for 2 hours more.
10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
13. Remove and let cool on a wire rack for an hour. Then you can slice it.
14. Use to make a sandwich, or just alone or with butter.
15. Enjoy.