Olive Bread

¼ teaspoon instant dried yeast

1 teaspoon salt

330-480mL hot water

1 teaspoon dried oregano

2 tablespoons kalamata olives strained and thinly sliced

1. Strain the kalamata olives making sure all brine/ juice is removed, and place aside

2. In a large bowl combine flour, yeast and salt

3. Stir in the hot water until well combined

4. Stir through the kalamata olives and oregano until well combined

5. Cover with glad wrap and let sit for 4-6 hours

6. After 4-6 hours transfer to a well floured surface (a kitchen bench works best) and sprinkle a little more flour on top

7. Fold over 8-12 times using either hands or a scraper into a rough ball shape

8. Place in a bowl lined with baking paper and cover with a clean towel. Let sit for 30-40 minutes

9. Meanwhile, place the Dutch oven with a lid on and preheat the oven to 220 degrees Celsius

10. Using oven mitts, carefully lift the baking paper and dough from the bowl and place it in the pot (make sure that the baking paper goes in as well). Bake for 50 minutes with the lid on

11. Then using oven mitts remove the lid and the baking paper, and cook uncovered for another 10-15 minutes

12. Allow to rest for 15 minutes before serving