NINA'S OLIVE BREAD
3 cups Bread Flour
1/4 teaspoon Active Dry Yeast
2 teaspoons JF Universal Salt
1 1/3 cup lukewarm water
1 cup chopped Castelvetrano olives, drained well (Can sub with red onion, green onion or kalamata olives. I also love it with raisins and pine nuts)
Mix the dry ingredients; bread flour, active dry yeast, JF Universal Salt, in a large mixing bowl.Pour in 1 1/3 cups lukewarm water.
Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky.
Stir in the chopped olives and ensure that they are equally distributed throughout the batter.
Cover the bowl with a clean kitchen towel and let it sit for 18-24 hours.
Lightly flour your kitchen counter, remove the dough from the bowl, and place it onto your work surface.
Form the dough into a ball tucking the sides of the dough under.
Transfer the dough onto a large piece of parchment paper, lightly dust with a little bit of flour and cover it with a clean kitchen towel.
Let it rise for 1-2 hours or until it doubles in size.
Towards the end of the rising time, place your dutch oven in the oven and preheat it to 450 F degrees.
When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes.
Remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown.
At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.
This is a perfect compliment to a charcuterie board. It is also delicious toasted with goat cheese for breakfast.