Servings: 16Prep Time: 2 hours Cook Time: 30 minutes
1 packet (2 1/4 tsp) yeast
1 cup warm water
3 tablespoons sugar
1 tablespoon of olive oil
3 cups bread flour (14.25 oz)
1 1/2 tsp salt
1/4 cup kalamata olives, pressed as dry as possible
Place yeast, water and sugar into a large metal bowl and allow to sit for 5-10 minutes until foamy. Add oil, flour and salt. Stir with a spoon or dough whisk until thoroughly mixed.
Remove from bowl onto floured surface and knead, adding bread flour if needed one tablespoon at a time, for about 5 minutes. Place back into a metal bowl that has been oiled, cover with a towel, and allow to rise for one hour. It’s done rising when you can press two fingers into the dough and they leave an imprint.
Dry out about 1/4 cup of kalamata olives by straining and then pressing in a paper towel.
Remove the dough and place on a flour covered surface. Placing the olives a few at a time onto the dough, fold the dough and gently use a kneading motion to work the olives in. After each few folds, add more olives. Coat baking surface with oil and cornmeal, shape dough into a ball and place on baking surface, covered. If using the double dutch oven method, oil and cornmeal the lid of the double dutch cast iron oven and place dough in the lid. Cover with the body and allow to rise 45 minutes.
Preheat oven to 355 degrees. Place bread in oven for 30-35 minutes. If using the double dutch, remove the body/lid after 15-20 minutes to allow to brown the last 15-20 minutes.
Submitted by: yellojellobelly on August 30, 2012