Easy Homemade Olive Bread in an Enamled Cast Iron Dutch Oven

Ingredients

• 1 cup water, about 37°C/98°F temperature
• 2.5 cups flour
• 1 tsp salt
• 1 tbsp olive oil
• 12.5 grams fresh yeast
• 1 cup of olives (mix different sorts if you prefer), cut in halves or thirds
• 1/2 cup of grated cheese
• 1/2 tbsp dried thyme

Equipment

• Enameled Cast Iron Dutch oven

Instructions

1. Crumble the yeast in a bowl and add water. Stir until the yeast has dissolved.
2. Add flour, salt olive oil, olives, cheese and thyme.
3. Mix with a stand mixer until no dough sticks to the side of the bowl.
4. The dough rest for 1 hour (should be about double the size).
5. Set the oven to 200°C/400°F.
6. When the dough is ready, pre-heat the Dutch oven for 10 - 15 minutes.
7. On a lightly floured surface, form the dough into a ball and lay it on parchment paper in a suitable size for the Dutch oven and lift the dough via the the parchment paper and place it in the Dutch oven. Cover with the lid and bake in the oven for about 30 minutes.
8. Increase the temperature to 250°C/480°F and remove the lid. Bake for another 7-10 minutes or until you have the desired color.
9. Let the bread cool on a cooking rack before slicing the bread.

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