Ingredients
The following ingredients have 4 Servings
- 2½ cups + 2 tablespoons all purpose flour or bread ((340 grams))
- 1 teaspoon active dry yeast
- 1½ tablespoons olive oil
- ¾ teaspoon salt
- ¾ cup lukewarm water ((180 g))
- ¾ cup coarsely chopped pitted black olives (if you prefer green or half and half) ((135 grams))
Instruction
- In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
- Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
- Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
- Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
- Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
- Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
- Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!
