This is the spicy garlickly olive loaf from Bread Illustrated – the bread book from America’s test kitchen. This is my second favorite bread book- my heart still belongs to Artisan Bread in Five Minutes. Both books do a lovely job explaning the science of bread and are excellent for beginning – intermediate bakers. I liked this loaf- by itself with soup, toasted with eggs for brunch. But my family absolutely adored this bread- they finished this 1.5 lb loaf within 2 days. This recipe uses bread flour.

1. Mix 3/4 cup of coarse chopped olives and 2 minced garlic cloves
2. In a stand mixer with a dough hook- add 3 cups (16.5 oz) of bread flour, 2 tsp instant yeast, 2 tsp kosher salt, 2 tsp red pepper flakes and stir on low till mixed for about a minute. Add 2 tbsp of sugar to 1.3 cups (10.66 oz) of room temperature water and 1 tbsp olive oil. Once dissolved, add to the stand mixer. Mix on low for 2 minutes.
3. Increase speed to medium low and knead for 8-10 minutes till the dough passes the windowpane test (rest the dough for a minute- can you stretch a golf ball piece of the dough thin enough to make a window that lets light through?). If not- knead for another 2 minutes. This dough will look a little dry- don’t add more water- the olives in the next step will make it wetter.
4. Add the olive-garlic mixture 1-2 tbsp at a time while mixing on low. Take dough out on lightly floured counter- knead for a minute or so- make a round ball and place in an oiled container seam down.
5. Proof for 1.5 or 2 hours till doubled in size
6. Remove dough to a floured counter- flatten gently to a 10 inch circle. Shape the dough by folding the edges to the center. Flip the dough ball- seam side down and drag it in small circles on the counter till it is a taut ball covered with a thin layer of flour. This is important for the shape of the final bread. Lay the dough ball on parchment paper covered with a mixing bowl for the second rise for 30 min-1 hour till the poke test is positive (when you poke the dough- the dough should spring back minimally).
7. Heat oven to 450 F and preheat a large dutch oven or a ceramic bakers cloche (this bread- like most nonenriched breads- needs steam at the start for the crust to develop)
8. Carefully remove dutch oven or cloche from the oven and using the parchment as a sling, lower bread into the dutch oven (this is why I prefer the cloche)
9. Bake covered for 30 minutes at 450F, then uncovered for 20-25 minutes at 375 F till interior temperature is 210 F and the bread is golden brown.
10. Cool for 2-3 hours before eating (PS: this is an impossible instruction)