But I had just made pizza the other night and had half of a jar of olives still left over when this recipe landed in my inbox. The instructions seemed insanely easy for a bread recipe, so I gave it a try - and true to the article's claim, it really was as easy as it claimed! What came out was a beautifully aromatic, salty, crusty bread that I would be happy to pair up with all sorts of dips, spreads, you-name-it.
- In a large bowl stir together flour, yeast, salt and chopped olives.
- Combine olive juice with warm water and slowly stir into dry ingredients until a shaggy dough is formed. If dough seems too dry, add a little more water, one tablespoon at a time, until dough is barely wet throughout.
- Cover bowl with plastic wrap and place in warm place, and let it rise for at least 12 hours but preferably 18 hours.
- Place a large piece of parchment paper on counter. Generously flour the parchment paper. Use rubber spatula to turn dough on surface – it will be loose and sticky – this is what you want.
- Flour hands and gently lift the edges of the dough in toward the center, folding the dough over onto itself to create a round shape. Cover with kitchen towel again and let rise for another 1½ to 2 hours.
- Preheat oven to 450 degrees Fahrenheit. Place large Dutch oven in oven while it preheats (about 30 minutes).
- Remove hot pan from oven. Lift the parchment paper/dough into the hot pot. Cover with lid and put back in oven. Bake for 30 minutes.
- Uncover and bake for an additional 15 minutes, until outside is golden brown and crispy.
- Let cool to room temperature before serving.