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|Recipe contributed by Joe Barracato
- 1/2 cup warm water
- 2 tablespoons extra virgin olive oil
- 4 - 5 cups bread flour
- 3/4 cups kalamata olives, pitted
- 2 tablespoons olive brine, warmed
- 4 teaspoons yeast
- 2 teaspoons salt
- 1 cup warm water (95-105° F)
- 1 tablespoon yeast
- 1 cup flour
|To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to the bowl and stir. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water and yeast. Stir to dissolve the yeast fully. Add the flour, salt, brine, starter and olives. Mix on low speed (if using a mixer) until the dough is fully developed. Knead for 15 minutes if kneading by hand. Remove the dough from the mixing bowl. You can let the dough rise for an hour or so to develop the flavor or go on to the next step. Divide the dough into 2 pieces. Roll each piece of dough into a boule, or a baguette. Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 425° F. Form the dough into loaves and place them on the counter. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes. Score the loaves with a sharp knife, spray with water, and bake for 30 minutes, until the crusts are a deep golden brown. Just as you put the loaves in the oven pour about 1/4 cup of water on the floor of the oven to create steam. Keep door closed. Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait. Makes 2 Loaves.
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