3/4 Cup pitted Kalamata Olives, patted dry and chopped coarse
2 Garlic cloves minced
3 Cups Bread flour
2 Teaspoon Instant dry yeast
2 Teaspoon Salt
2 Teaspoon Chilli Pepper flakes
1 1/3 Cups water, room temperature
2 Tablespoon Sugar
1 Tablespoon Olive Oil
Combine olives and garlic in a bowl.
Whisk flour, yeast, salt and pepper flakes together in the bowl of a stand mixer. Whisk water, sugar and oil in a large bowl, until the sugar has dissolved. Using a dough hook on low speed, slowly add the water mixture to the flour mixture and blend until a cohesive dough starts to form and no dry flour remains; about 2 minutes.
Increase the speed to medium-low and knead the dough until it is smooth and elastic and clears all sides of the bowl, about 8 minutes.
Reduce the speed to low, slowly add the olive mixture 1/4 cup at a time and mix until mostly incorporated.
I use the mixer bowl and cover it with cling film. Let the dough rest for 1 1/2 hour. Deflate the dough and turn onto a lightly floured counter and stretch it into a 25 cm. round.
Working around the circumference of the dough, fold the edges toward the center, until a ball is formed.
Transfer the dough onto a piece of parchment paper lightly sprayed with vegetable or olive oil spray. Transfer the dough, seam side down. Using the parchment as a guide, place it in a Dutch oven. Cover tightly with plastic and let rise until the loaf increased in size by about half and the dough springs back minimally. About 30-1 hour.
Adjust the over rack to the middle position and heat the over at 215 Degrees Celsius. Using a sharp pairing knife or single-edge razor blade, make two 10 cm. long deep slashes with a swift, fluid motion along the top of the loaf to from a cross.
Cover the pot, place in the over and bake loaf for 30 minutes. Remove the lid, reduce the oven temperature to 170 Degrees Celsius and continue to bake until a deep golden brown for about 20 to 25 minutes.
The bread should register to 190 Degrees Celsius (205-210 Farenheit)
Let the bread cool completely…. about 3 hours, before serving.