Author Pam - For the Love of Cooking / Original by Foolproof Living
Equipment
Round Large Dutch Oven
Ingredients
¾cupkalamata oliveschopped & drained on paper towels
3cupsbread flour
1tspMorton kosher salt or table salt
¼tspactive dry yeast
1 ⅓cupwarm watertemperature between 100-110 degrees
Instructions
THE DAY BEFORE:
Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.
In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. Side Note: I found that using my hands to mix in the olives was easiest.
Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.
THE DAY OF:
Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.
Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.
Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.
Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!