Rosemary Olive Artisan Bread

Instructions

1. In a large bowl, activate yeast by combining it with sugar.
2. Slowly pour in warm water and mix well with a whisk.
3. Bloom for 15 minutes.
4. Add in the flour, olives, herbs, garlic powder, butter, and finally salt. Mix until just combined.
5. The dough should be very shaggy and sticky at this point.
6. Transfer to a well oiled bowl and cover with Saran Wrap; let rise for 18-24 hours.
7. Once it has proofed and risen, it should look loose and moist with lots of bubbles on the surface.
8. When the dough is ready, preheat oven to 450 degrees F (232 degrees Celsius).
9. Put a 6-8 quart dutch oven (with lid) in the oven to preheat for 30 minutes.
10. Meanwhile, place dough on well floured parchment paper. Using plenty of flour on your hands, gently shape into a ball, tucking the ends in at the bottom.
11. Dust with a little more flour and loosely cover with a Saran Wrap or kitchen towel.
12. Let the dough rise while the dutch oven is heating.
13. When the dutch oven has heated, remove carefully from the oven. Remove the Saran Wrap or towel from the dough. Using the ends of the parchment paper, carefully transfer the dough, still in the parchment, into the dutch oven.
14. Cover the dutch oven and place in the oven for 30 minutes.
15. After 30 minutes, remove the lid of the dutch oven and bake another 15 minutes.
16. Remove the dutch oven from the oven.
17. Let cool for 5 minutes. Using the parchment paper, carefully transfer bread to wire rack and let cool.
18. Store in a Ziploc bag or covered in Saran Wrap for up to 5 days. You can store in a kitchen towel but the bread will harden and dry out quickly.