Steps
- Put 7g of instant yeast, 550g of bread flour, 1½ teaspoons of fine sea salt, and 1 tablespoon of dried oregano in a stand-mixer bowl.
- Add 100g of roughly chopped pitted green olives, 100g of roughly chopped pitted black olives, 1 tablespoon of olive brine, 1 tablespoon of extra-virgin olive oil, and 300ml of warm water.
- Knead with a dough hook on low for 8-10 minutes, until smooth and elastic.
- Line a bowl with a clean kitchen towel. Shape the dough into a ball and put it seam-up in the bowl. Cover and refrigerate for 4-24 hours, until doubled.
- Preheat the oven to 475°F / 240°C with a lidded 5-liter Dutch oven inside for 30 minutes.
- Dust a sheet of parchment rated for the oven temperature with semolina. Turn the dough seam-down onto it, then carefully lower it into the hot Dutch oven and cover.
- Bake for 40 minutes, then uncover and bake for 10 minutes, until golden and hollow-sounding underneath. Cool on a wire rack.