Sourdough Olive Bread

This was an experiment partly based on the success of the focaccia.

1 cup active sourdough starter, at room temperature
3 cups bread flour, or unbleached all-purpose flour
approximately 1 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup pimiento-stuffed green olives, drained, left whole or halved as you wish

Water in a spray bottle

In a large bowl (or the bowl of your mixer), combine sourdough starter, 2 cups of the flour, 1 cup water, oil, sugar and salt. Stir with a wooden spoon or turn machine on. When combined, turn onto work surface and knead in the remaining 1 cup flour, 1 tablespoon at a time until dough is still a bit sticky but no longer wet. You should be able to form it into a ball. Return to bowl and cover. Leave out for 12-18 hours at 70-75 degrees F, or in your oven with the pilot light on. The dough should double in volume. Turn out onto work surface and knead in the olives until evenly distributed. Divide dough in half and shape each half into a ball. Let rise in a proofing basket, or on a peel dusted with cornmeal or flour.

Preheat oven to 425 degrees. If you have a baking stone or quarry tiles, preheat it in the oven at the same time. If not, use an inverted baking sheet. Slash loaves on top, if desired, and slide risen loaves onto preheated surface, several inches apart. Spray sides of oven and close door for 30 seconds. Spray again and close another 30 seconds. Spray one last time and bake 10 minutes. Reduce heat to 400 degrees and bake loaves for 45 minutes to 55 minutes or until golden brown and loaves sounds hollow when bottoms are tapped.

Allow to cool completely before slicing. (Though if you’re like me you’ll probably want a bite once it emerges from the oven!)