Rustic Olive Bread

RUSTIC OLIVE BREAD

1 cup sourdough starter

1 1/4 cups warm water

1/4 cup olive oil

2 teaspoons instant yeast

1 tablespoon sugar

2 1/2 teaspoons salt

1 clove garlic, finely chopped

1 1/2 teaspoons dried oregano

4 1/2 cups all-purpose flour

1 cup drained, pitted and coarsely chopped olives

Combine all ingredients except the olives, mixing and kneading to form a smooth dough.

Gently fold in chopped olives and evenly distribute throughout dough.

Cover dough and allow to rise until doubled, about 90 minutes.

Gently divide dough in half.

Shape each half into a round loaf and place on a lightly greased baking sheet.

Cover loaves and rise again until very puffy, about 1 hour.

Preheat oven to 425*

Spray loaves with warm water and slash tops of loaves.

Bake for 25 - 35 minutes at 425* until very deep brown.

Cool on racks before slicing.

2 large loaves

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