- Yield:2 large loaves
- Active time: 30 minutes
- Total time:12 hours (includes resting overnight)
- 2 teaspoons active dry yeast
- 1 2/3 cup warm water
- 1 teaspoon sugar
- 5 1/2 tablespoons extra-virgin olive oil, divided
- 4 cups all purpose flour
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons chopped fresh rosemary
- 1 cup black olives, pitted and chopped
- 1 teaspoon chopped fresh thyme
- 2 teaspoons lemon zest
- Kosher salt
In a small bowl, combine yeast, sugar, and 2/3 cup warm water. Let sit until yeast bubbles, five minutes. Add remaining one cup of warm water and 41/2 tablespoons oil.
In a large bowl of a stand mixer, combine flour and 1 1/4 teaspoons salt. Add yeast mixture and stir with dough hook, 3 minutes. Continue to kneed with dough hook for 10 minutes.
In a small bowl, combine rosemary, olives, thyme and lemon zest. Add to dough and mix to combine.
Lightly oil a large bowl with olive oil. Add dough, brush with olive oil, and cover bowl with a kitchen towel. Let dough sit in a warm place until doubled in size, about 2 hours. Punch down dough. Let dough rise in the refrigerator 8 hours or over night.
Punch down dough. Divide dough into two balls. On a floured surface, roll out first ball of dough into an approximately 7 by 9 inch rectangle. Brush dough with olive oil and sprinkle with salt. Score a long vertical cut into center of dough and use your fingers to open it to approximately one inch slot. Cut three diagonal cuts on either side of the main cut and widen them to one inch slots. Transfer loaf to a baking sheet. Repeat with second ball of dough.
Cover loaves with a kitchen towel and let rise for 20 minutes. Preheat oven to 450 degrees. Bake loaves until lightly golden, 20 minutes, rotating baking sheets half way through.