Rustic Olive Sourdough Bread

Untried

Prep Time: 10 min Cook Time: 30 min Total Time: 3 hr 5 min Servings: Two 8" round loaves Source:

Ingredients

1 cup (227g) sourdough starter, ripe (fed) or discard

1 1/4 cups (283g) water, lukewarm

1/4 cup (50g) olive oil

2 teaspoons instant yeast

1 tablespoon granulated sugar

2 1/2 teaspoons (15g) table salt

2 garlic cloves, finely chopped

1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano

4 1/2 to 4 3/4 cups (540g to 570g) King Arthur Unbleached All-Purpose Flour

1/2 to 1 cup (71g to 142g) drained, pitted, and coarsely chopped Kalamata olives

Directions

Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.

Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat.

Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.

Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

Spray the loaves with lukewarm water, and make two fairly deep diagonal slashes in each.

Bake the loaves for 25 to 30 minutes, until they're a very deep golden brown. Remove them from the oven, and cool on a rack.