Name: Olive Herb Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup whole wheat flour ($0.16); 2 1/4 cups bread flour ($0.33); 1 1/3 tsp salt ($0.05); 3/4 Tbsp active dry or instant yeast ($0.20); 1/3 cup pitted kalamata olives ($1.48); 1 tsp dry thyme ($0.05); 1 1/4 cups warm water ($0.00); 2 Tbsp cornmeal ($0.03)

Ingredients

12 serv.

1 cup whole wheat flour ($0.16)
2 1/4 cups bread flour ($0.33)
1 1/3 tsp salt ($0.05)
3/4 Tbsp active dry or instant yeast ($0.20)
1/3 cup pitted kalamata olives ($1.48)
1 tsp dry thyme ($0.05)
1 1/4 cups warm water ($0.00)
2 Tbsp cornmeal ($0.03)

Instructions

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1 In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, herbs). Stir until everything is evenly combined.
2 Slice or roughly chop the olives. Add the olives and warm water to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits (see photos below).
3 Loosely cover the bowl and let sit at room temperature for two hours.
4 After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.
5 Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.