450g bread flour or all-purpose flour + more for shaping
150g mixed marinated olives, pitted and roughly chopped
7g dried yeast
360 ml lukewarm water
1 tsp extra virgin olive oil
1 tsp salt
1 tsp white sugar
In a large bowl, add the flour, salt, sugar and yeast, and whisk the ingredients until they are well mixed. Add in the olives, giving it a generous mix to incorporate well. Pour in the lukewarm water and use a wooden spoon to stir until the dough looks shaggy but mixed together, for roughly 1 or 2 minutes. The dough will be quite sticky and wet, which is exactly the consistency you want.
Cover with plastic wrap and a tea towel. Set aside in a dark place to rest at room temperature for 1-2 hours to rise. Preheat the oven to 450°F (230°C) and heat a cast-iron pot or Dutch oven inside for 20 to 25 minutes prior to adding the dough.
Dust a sheet of parchment paper generously with a little flour. Remove the dough from the bowl and place onto the parchment paper. Use your hands to shape the dough into a round ball. Carefully remove the pot from the oven and transfer the parchment paper with the dough into the pot. Place the lid back on and place the pot back into the oven.
Bake for 30 to 35 minutes. Remove the lid and bake uncovered for a further 10 to 15 minutes, until the dough is baked through and the top is golden brown. Once cooked, remove the pot from the oven, and allow the bread to rest in the pot for about 15 minutes. Transfer the loaf onto a wire rack to cool.
Cut the bread into thick slices and serve warm. Enjoy!