|After the second rise|
1 1/2 c. flour less 1 Tbl
1 Tbl. flaxseed meal- optional
3/4 c. roughly chopped pitted olives
1/4 tsp. instant or active yeast
3/4 c. cool water- 55 to 65 degrees
Cornmeal or additional flour for dusting
1. In a large bowl, combine the flour, yeast, flaxseed meal and olives. Add water and using a wooden spoon or hands, mix until the dough is wet and sticky. Cover and let sit at room temperature until dough has more than doubled in size, approx 12 to 18 hours (perfect to do the evening before).
2. Dust a work surface with four and using a dough scraper, scrape out the dough and gently fold the edges of the dough into the center. Dust with cornmeal and place in a tea towel. Let rise again for another 1-2 hours. Dough is ready when you gently poke with your finger and it doesn't spring back, but holds the impression. If it does spring back, let sit for another 15 minutes.
3. Preheat oven to 475 and place the dutch over (sans the lid if using Le Creuset) in the center of the rack to preheat as well. When bread, pot and oven are ready, remove pot from oven and quickly but gently place the dough in. Cover with the lid and bake for 25 minutes.
4. Remove the lid after 30 minutes and continue to bake for another 10-15, until bread is a nice brown color. Lift the bead from the pan carefully with a spatula or tongs and let cool on a rack.