- 3 cups stoneground white bread flour
- 1 2/3 cups room temp water
- 1/2 tsp instant yeast
- 1 1/2 tsp salt
- 1/2 tsp crushed garlic powder
- 1/2 cup chopped Kalamata & green olives
- 1 tbsp chopped fresh rosemary
Combine the flour, salt, yeast, garlic powder and water in a mixing bowl.
Mix in the rosemary and olives.
Cover the bowl with cling wrap and let the dough stand for about 12 to 18 hours at room temperature (I left mine overnight).
Place a baking tray on the bottom rack and preheat the oven to 230 C.
Prepare a second baking tray with baking paper and drop the dough onto the tray, then shape as you wish.
Make a few shallow slits on the top with a serrated knife.
Dust the bread with flour.
Place into the oven on the middle shelf.
Pour half a cup of water into the tray on the bottom rack.
Bake for 30-40 minutes or until browned and crusty on top.
Place the bread on a cooling rack to cool.
Source: Mama Chef Jozi