Crusty olive bread

INGREDIENTS 

• 3 and 1/4 cups plain flour. 
• 2tbsp corn flour (included in the 3 and 1/4)
• 2 tsp yeast
• 2 tsp salt
• 1 tsp  dried oregano
• 1 and 1/2 tsp garlic powder
• 8 cup pitted Kalamata olives, roughly chopped
• 1 and 1/2 cups water (water should be room temp.
• More flour for dusting

METHOD

In a large bowl, whisk the flour, yeast, salt, oregano, and garlic powder together. Then mix in the olives. 

Add the water and gently mix together with a spatula. This is a no-knead recipe, so combine until all the flour is mixed in then stop.The dough will be sticky. 

Shape into a ball in the bowl by hand.

Keeping the dough in the bowl, cover with plastic wrap and allow to rise for 2 1 to 2 hours. The dough should double in size and contain air bubbles.

Place covered dough in the refrigerator for 1 hour (or for up to 3 days if you like). 

Line a baking tray with baking paper and dust with a little flour. While the dough is still in the bowl, dust with flour and shape into a ball. Transfer to the prepared baking tray. Loosely cover with a teatowel and allow dough to rest for 45 minutes. 

Preheat the oven to 210C.

Score the dough with a slash or an X. Place the baking tray in the centre of the oven. Bake for 35-40 minutes or until the crust is golden. 

Give the warm loaf a light tap. If it sounds hollow, it’s done. 

Remove the bread from the oven and allow to cool for at least 10-20 minutes before slicing and serving.