Olive bread

Name: Olive bread
Total time: 18000 s
Yield: 6 or 5 servings
Cuisine: American
Ingredients: 3 cups bread flour (360 grams); 1 3/4 cups warm water (110); 2 tsp instant or fast acting yeast; 1 tsp coarse kosher or sea salt; 2 tbsp extra virgin oil; 1 cup pitted Kalamata olives,lightly chopped and dried; 2 tbsp fresh oregano,chopped (or 2 tbsp dried oregano); 1/4 cup bread flour,or more if needed

nathan lapean @cook_115699826

I just was thinking and thought of it

nathan lapean @cook_115699826

I just was thinking and thought of it

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Ingredients

5 hours

6 or 5 servings

3 cupsbread flour (360 grams)
1 3/4 cupswarm water (110)
2 tspinstant or fast acting yeast
1 tspcoarse kosher or sea salt
2 tbspextra virgin oil
1 cuppitted Kalamata olives,lightly chopped and dried
2 tbspfresh oregano,chopped (or 2 tbsp dried oregano)
1/4 cupbread flour,or more if needed

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Steps

5 hours

1

In a large mixing bowl,mix the bread flour and warm water.The dough should be a bit shaggy.Let it rest for 20 -30 Min,to allow the flour to fully hydrate,wich improves the doughs elasticity.
2

Add the yeast,salt and olive oil.Mix with a spoon or your hands until a sticky dough forms.Cover the bowl with a plastic wrap and a towel.Rise in a warm area for 3 hours.For better flavor refrigerate over night.
3

Meanwhile,chop the pitted olives,and dry them well with a towel.Chop the fresh oregano leaves and set aside.
4

Flour and clean surface with 3 tbsp of flour.Turn out the dough using a rubber spatula or your hands.Incorperate the oregano and olives into the dough.Shape it into a round loaf,adding more flour if needed.
5

Line a medium bowl with parchment paper and place the shaped dough inside.Sprinkle 1 tbsp flour on top,cover with towel,and let it rest for 30 min.Preheat the oven to 450 degrees(230cellcelus) and warm the dutch oven inside for 30 min.
6

Carefully remove the Dutch oven, and line with parchment.Add dough.Cover and bake for 30 min until crust is golden and sounds hallow when tapped.Cool for 30 min and ENJOY!!!