Olive bread

Ingredients

• ¾ cup (180 ml) pitted olives, rinsed, patted dry, and chopped coarse
• 2 garlic cloves minced ,
• 3 cups (720 ml) bread flour
• 2 teaspoons (10 ml) instant or rapid-rise yeast
• 2 teaspoons (10 ml) salt,
• 2 teaspoons (10 ml) red pepper flakes,
• 1⅓ cups (320 ml) water, room temperature
• 2 tablespoons (30 ml) sugar
• 1 tablespoon (15 ml) extra-virgin olive oil

Method

1. Combine the olives and garlic in a bowl. Whisk the flour, yeast, salt, and pepper flakes together in the bowl of a stand mixer. Whisk the water, sugar, and oil in a 2-cup (480 ml) liquid measuring cup until the sugar has dissolved.
2. Using the dough hook on low speed, slowly add the water mixture to the flour mixture and mix until a cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down the bowl as needed.
3. Increase the speed to medium-low and knead until the dough is smooth and elastic and clears the sides of the bowl, about 8 minutes. Reduce the speed to low, slowly add the olive mixture, ¼ cup (60 ml) at a time, and mix until mostly incorporated, about 1 minute.
4. Transfer the dough and any loose olives to a lightly floured counter and knead by hand to form a smooth, round ball, about 30 seconds.
5. Place the dough, seam side down, in a lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until nearly doubled in size, 1½ to 2 hours.
6. Lay an 18 by 12-inch (46x30 cm) sheet of parchment paper on the counter and lightly spray with vegetable oil spray. Transfer the dough to a lightly floured counter.
7. Using lightly floured hands, press and stretch the dough into a 10-inch (25 cm) round, deflating any gas pockets larger than 1 inch (3 cm).
8. Working around the circumference of the dough, fold the edges toward the center until a ball forms. Flip the dough ball seam side down and, using your cupped hands, drag it in small circles on the counter until the dough feels taut and round and all seams are secured on the underside of the loaf.
9. Place the loaf, seam side down, in the center of the prepared parchment and cover loosely with greased plastic wrap. Let rise until the loaf increases in size by about half and the dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.
10. Bake at 425 deg (220°C) for 30 minutes.