Ingredients

The following ingredients have 1 Servings
  • 2/3 cup (92g) green olives (, pitted - drained and chopped)
  • 2/3 cup black olives (, pitted - drained and chopped)
  • 4 cups (500g) bread flour
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) garlic powder
  • 1 tsp (1g) rosemary
  • 1 ½ tsp (3g) chili flakes
  • Fresh thyme leaves
  • 25g fresh yeast (or 2 1/4 tsp active dry yeast)
  • 1 ½ cups (360ml) water

Instruction

  • In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
  • Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and start kneading the dough until pulls away from the sides of the bowl.
  • Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
  • On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball.  Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
  • Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
  • Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam. 
  • Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
  • Let it cool completely before cutting the bread.