Ingredients
- 3 cps Flour bread
- 1.5 cp Kalamata Olives pitted, drained, roughly chopped
- 3/4 tsp Instant Yeast
- 1.5 cps Water
Servings: loaf
Instructions
- In mixer bowl, add bread flour and yeast and mix. Add kalamata olives. Add water and mix well. It should be a very wet ball of dough.
- Cover and let sit at room temperature for 14-18 hours.
- Scrape dough onto floured surface and just fold it a few times, liberally flouring both sides if it is sticking.
- Take a large tea towel and sprinkle liberally with flour and corn meal. Flip dough onto towel seam side down. Cover and let the loaf ferment and proof for another 2 hours.
- After about 90 minutes of proofing, preheat oven to 500°F. Place a cast iron pot that you will use to cook the bread in the oven to preheat.
- Flip bread into pre-heated pot seam side up this time and cover and cook for 30 minutes. Remove lid and cook for another 20 minutes until dark, walnut brown.
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