YOU WILL NEED
3/4 cups pitted black or green olives......or both!
2 minced garlic cloves
3 cups bread flour
2 tsp instant/rapid-rise yeast
2 tsp salt
2 tsp red pepper flakes
1 1/3 cups water (room temp)
2 tbsp sugar
1 tbsp extra-virgin olive oil
LET’S DO THIS!
1 Rinse, dry and coarsely chop olives. Combine with garlic in a bowl.
2 Whisk flour, yeast, salt and pepper flakes in the bowl of a stand mixer. Whisk water, sugar and oil in a separate bowl until sugar has dissolved. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 mins. Scrape down bowl as needed.
3 Increase speed to medium-low and knead for about 8 mins, until dough is smooth and elastic and clears the side of the bowl. Reduce speed to low, slowly add olive/garlic mixture, 1/4 cup at a time, and mix for about 1 min until mostly incorporated.
4 Transfer dough and any loose olives to lightly floured counter and knead by hand to form smooth, round ball. (About 30 secs) Place dough seam side down in lightly greased large bowl and cover tightly with plastic wrap. Let rise at room temperature until doubled in size, 1 1/2 - 2 hours. Grab a beer and watch some TV.
5 Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against the bowl should now be facing up). Press and stretch dough into a 10 inch flat round. Working around circumference of dough, fold edges toward the center until a ball-like shape forms. Pinch seams closed.
6 Flip dough ball over so that seam side is against counter. Using cupped hands, drag in rotating circles on the counter until dough feels taut and round. This will make sure all seams are secure on the underside of loaf.
7 Lay 16 x 12 inch sheet of parchment paper on counter and grease lightly. Transfer dough, seam side down on center of parchment. Using parchment as a sling, gently lower dough into Dutch oven. Cover tightly with plastic wrap and let rise until loaf increases in size by half and dough springs back minimally when gently poked, about 30 mins - 1 hour.
8 Adjust oven rack to middle position and preheat to 450 degrees. Using a sharp paring knife or razor blade, make two 5 inch long, 1/2 inch deep, cross-shaped slashes with swift, fluid motions along top of loaf. Cover pot, place in oven and bake for 30 mins.
9 Remove lid, reduce oven temperature to 375 degrees, and continue to bake until the loaf is a gorgeous deep golden brown, about 20-25 mins. Thermometer should register at 205-210 degrees.
10 Using parchment sling, remove loaf from pot, transfer to wire rack and remove parchment. Let loaf cool completely before cutting. You’re welcome.