Ingredients

The following ingredients have 10 Servings
  • 3 cups all purpose flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups kalamata olives (drained and dried)
  • 2 teaspoons dried thyme ((or rosemary))
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water

Instruction

  • Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
  • Cover the dough with plastic wrap or bees wax wrap (something not porous) and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
  • When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
  • Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).
  • Place the lid on the pot and cook at 450F for 30 minutes.
  • Remove the lid and let cook an additional 15 minutes to further brown. If it looks or smells done sooner, remove from oven sooner.
  • Let the bread cool completely on a cooling rack.