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Mediterranean Olive Bread
Preheat 230c/20min
Bake 25min with lid/ 10min without lid
Bake 20-25min for crusty rolls

3 cup Bread Flour
1-1/2 tsp Salt
1/4 tsp Yeast
1 tsp Thyme ( cut to 1/2 if too strong )
1 Lemon Zest

1 cup sliced Black Olive
1 cup Green Olive
1 tbsp Olive Oil

12 oz cool tap Water

Instructions:
1. In large bowl combine dry ingredients add in olive oil and lastly stir in water. Mixture will be thick and sticky.

2. Cover with plastic wrap & let it rise on counter top for 12-24 hours or overnight.

3. Next day (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick.

4. Using a scraper cut dough into size. For Dutch oven baking pot depends on size.( For crusty rolls with floured hands, shape each into a ball by folding and tucking, like making a drawstring bag )

5. Place on parchment paper and cover with a dish towel. Let stand at room temperature for 1-2 hours. They will puff up.

6. Preheating oven to 230c/30min before baking ( Oven must be 230c so use an oven thermometer if possible )

7. For pot bake 25min with lid/ 10min without lid ( 20–25min for crusty rolls until golden brown ) To re-crisp the next day, preheat the oven to 150c and place the rolls directly on the oven rack for 10-12 minutes.

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