2/3 cup (92g) green olives, pitted - drained and chopped
2/3 cup black olives, pitted - drained and chopped
4 cups (500g) bread flour
1 tsp (5g) salt
1/2 tsp (2g) garlic powder
1 tsp (1g) rosemary
1 1/2 tsp (3g) chili flakes
Fresh thyme leaves
25g fresh yeast (or 2 1/4 tsp active dry yeast)
1 1/2 cups (360ml) water
Preparation time: 1 hour
In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and start kneading the dough until pulls away from the sides of the bowl.
Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
Let it cool completely before cutting the bread.