< Rustic Olive bread

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Yield: 1 large/2 small loaves

Time: 3 hours

Ingredients

• 1 1/2 teaspoons instant yeast
• 2 3/4 cup all-purpose flour
• 1 cup lukewarm water
• 1/2 teaspoon salt (could easily 2x or 3x the salt)
• 1/2 teaspoon garlic powder
• 2 teaspoons olive oil
• 1/2 cup pitted, chopped Kalamata olives

Method

• Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
• Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won’t release from the sides of the bowl.
• Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
• Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
• Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
• Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
• Let cool completely on a wire rack before slicing.