Ingredients
Scale
- ¾ cup+ 2 tablespoons warm water (around 70°F / 21°C)
- ½ teaspoonactive dry yeast
- 1⅔ cupsall-purpose or bread flour (plus extra for dusting)
- ½ teaspoonfine sea salt or kosher salt
- ¾ tablespoonfinely chopped fresh rosemary
- ¾ cupgreen olives, pitted, dried, and roughly chopped (use plain or lightly marinated in chili oil)
- Optional: 1 tablespoon ground flaxseed for dusting
Instructions
- Activate the Yeast
- In a medium bowl, combine warm water and yeast. Let it rest for 10–15 minutes until slightly foamy.
- Mix the Dry Ingredients
- In a large bowl, whisk together flour, salt, and chopped rosemary. Allow the mixture to rest for about 10 minutes.
- Form the Dough
- Pour the yeast mixture and chopped olives into the flour bowl. Mix until just combined — the dough should be slightly sticky and shaggy.
- Cover the bowl and let the dough rise in a warm place until doubled in size, about 8–10 hours.
- Shape and Chill the Dough
- Once risen, turn the dough out onto a floured surface. Gently fold it over itself a few times to form a soft ball.
- Place it seam side up into a lightly floured proofing bowl. Dust with flour, cover, and refrigerate overnight (or up to 48 hours).
- Preheat the Oven
- When ready to bake, place your Dutch oven inside and preheat the oven to 450°F (232°C).
- Prepare the Loaf
- Carefully invert the dough onto parchment paper, seam side down.
- Sprinkle flaxseed (if using) over the top and lightly press it in.
- Score the top with a sharp knife or blade to allow steam to escape while baking.
- Bake
- Transfer the dough (with parchment) into the preheated Dutch oven.
- Cover and bake for 30 minutes, then uncover and bake another 15–20 minutes, until golden brown and crisp.
- The bread should sound hollow when tapped.
- Cool and Serve
- Lift the bread out using parchment and place it on a wire rack. Let cool for at least 1 hour before slicing.