2 1/2 tsp. active dry yeast (1 package)
2 cups warm water (110°F/43°C)
1/2 cup pitted and chopped Kalamata olives
5 cups bread flour, plus more for dusting
1 cup whole wheat flour
1 tbsp. chopped fresh rosemary
2 1/2 tsp. salt
In a bowl, sprinkle the yeast over the warm water; let the mixture stand until bubbly, about 5 minutes.
In the bowl of an electric mixer, fitted with the dough hook attachment, combine the olives, flours, rosemary, salt and yeast mixture. Knead on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and let rise until doubled, 45 to 50 minutes.
On a lightly floured surface, press the dough flat; stretch the sides of the dough down and under to form a tight, round shape. Pinch the seam underneath the loaf closed. Place the loaf in a floured round stoneware baker and dust the top with flour. Cover with the lid and let rise 30 to 40 minutes.
Preheat an oven to 400°F (200°C).
Using a serrated knife, cut a large, shallow X on top of the loaf. Cover and bake until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.
Makes 1 loaf.
Source: Williams-Sonoma Kitchen
Date: June 25, 2004