This bread involves absolutely no kneading or fussing and I guarantee you that it will be one of THE best olive breads you have ever tasted.
360g bread flour
1,2ml instant yeast
10ml salt
310ml tepid water
250ml olives, stoned and sliced in half
Add the flour, yeast and salt to a large mixing bowl.
Pour the water into the bowl and mix.
Add the olives to the dough mixture and make sure they are evenly distribute – squish them with your hands.
Cover the bowl with a tea towel and leave at room temperature to rest for about 18 hours.
Flour a working surface and scrape the dough onto it.
Form the dough into a ball shape and place it onto a square of baking paper. Cover with a tea towel and allow to rest for another hour.
Preheat your oven as well as a dutch oven to 230℃. (A dutch oven is simply a cast iron pot with a tight-fitting lid)
Once the oven temperature is reached, remove the dutch oven and lift the bread in the paper, into the dutch oven. Replace the lid of the dutch oven and immediately place the bread into the oven.
Bake for 30 minutes, remove the lid of the dutch oven and bake for another 25 minutes.
Take the bread from the oven an cool for about ten minutes before removing it from the dutch oven.
Cool the bread completely before slicing.
My Whisk and I 