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Mix water and yeast, leave for 10 minutes.
Mix flours into yeast water.
Add salt and mix in a stand mixer with a
kneading attachment until combined, and then
for 10 minutes longer at medium speed.
Add the olives and mix for a minute longer at
low speed.
The dough will seem too liquid, almost like a
cake dough. This is good.
Oil a mixing bowl. Add the dough and move it
around to coat the sides. Drizzle 2 tablespoons
of olive oil on top.
Cover with a moist cloth, place in your oven
with the pilot light on and let rise for about
an hour.
After an hour, the dough should have doubled.
Smack it back down, and mix the oil in a bit.
Cover and let rise for another 40 minutes to an
hour.
Preheat oven to 400°F with the convection fan
on. If you don’t have a convection fan, raise
the temperature to 425°F and flip the cookie
sheet halfway through baking.
Cover a cookie sheet with a piece of parchment.
Sprinkle with flour.
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Dump dough onto the floured parchment and form
it into an 18 inch log. It will be sticky and
floppy, do your best.
I dump mine onto the table and then try to fold
it like a letter before using the parchment to
help me flip it over.
Sprinkle the top with flour.
Bake for 30-40 minutes until the crust is flaky
and golden brown.
If unsure, stick a meat thermometer in from the
bottom. It should read 185°F.
Allow to cool for at least 15 minutes before
slicing open…I have to chant this to myself on
the regular to prevent myself from eating all
the bread before dinner.
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