Tuscan Olive Bread

Instructions

1. Prepare the Yeast Mixture
   In a large bowl, combine warm water and yeast. Let stand for 5-10 minutes until foamy. This indicates that your yeast is active and ready to use.
2. Mix the Dough
   Add olive oil to the yeast mixture, then gradually mix in the flour and salt. Stir until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. First Rise
   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
4. Add the Olives and Herbs
   Punch down the dough and turn it onto a floured surface. Pat it into a rectangle, then evenly distribute the chopped olives, rosemary, oregano, black pepper, and red pepper flakes (if using) over the surface. Fold and knead gently to incorporate the ingredients throughout the dough.
5. Shape and Second Rise
   Shape the dough into a round loaf or oval, depending on preference. Place on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise for another 45 minutes until puffy.
6. Prepare for Baking
   Preheat oven to 425°F (220°C). If using a baking stone, place it in the oven while preheating. Lightly brush the loaf with olive oil and sprinkle with coarse sea salt. Using a sharp knife, score the top with 3-4 shallow cuts in a cross pattern.
7. Bake the Bread
   Bake for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. For a crispier crust, create steam by placing a shallow pan with water on the bottom rack of the oven during baking.
8. Cool and Serve
   Transfer the bread to a wire rack and allow to cool for at least 30 minutes before slicing. Serve with extra virgin olive oil for dipping, or alongside soups, stews, or as part of an antipasti platter.