Laura Mariano
Ingredients
- 3 cups of all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon of salt
- 1 1/2 cups warm water
- 1/3 cup of chopped olives
Instruction
- In bowl, combine flour, yeast, also salt. Adding water and olives, stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap and leave at room temperature for 12-18 hours.
- Preheat the oven to 450°F (230°C) in a Dutch oven or heavy saucepan with a lid inside.
- Once the oven is heated, carefully remove the pot from the oven and remove the lid. Sprinkling flour or cornmeal on bottom the pot to prevent sticking.
- Gently shape the dough into a ball and place it in the saucepan. Covering pot and returning it to the oven.
- Baking for 30 minutes with lid on, then removing the lid and bake for an additional 15-30 min
- Remove the bread from the pan and let it cool on a wire rack before slicing and serving.
