Olive Bread

Makes 1 Olive Loaf:

Use the dough from the Artesian Bread "master recipe" and the best quality olives you can find. 1 pound of dough and 1/2 cup of olives. Pitted and halved.

Dust the surface of the refrigerated dough with flour and cut off a grape fruit sized piece. Using your hands and a rolling pin, flatten the dough to a thickness of ½ an inch. Cover with olives and roll up to seal inside the dough. Dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel or wooden cutting board for 1 hour. 

Cornstarch Wash:

Using a fork, blend half a teaspoon of cornstarch with a small amount of water to form a paste. Add a half a cup of water and wisk with a fork. Microwave or boil until  mixture appears glassy, about 30-60 seconds on high. Mixture will keep in the fridge for two weeks (discard if it has an off smell).

Twenty minutes before baking time, preheat the oven to 450F with a baking stone placed on the middle rack. Place an empty broiler try below. 

Just before baking, paint the surface of the dough with your cornstarch wash, then slash a cross, scallop or tic tac toe pattern into the top using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour one cup of hot tap water into the broiler tray and quickly close the oven door to trap the steam. Bake for about 35 minutes (I baked mine for 40) or until the top crust is deeply browned and very firm.

Allow to cool on a wire rack before slicing or eating.