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Print this Recipe    Olive Bread

Flat Italian Olive Bread

1/2 cup sourdough starter
1 cup unbleached flour
1/2 cup warm water

1/4 tsp yeast
1 1/2 tsp salt
1/2 cup sourdough starter

1 tbsp. olive oil
1 cup white flour
2 cups wheat flour

1 cup oil-cured black olives, pitted and chopped

Mix starter, flour and water in nonmetal bowl and leave in a warm
place, covered with plastic wrap, overnight.

The next day, add to the sponge the yeast, salt and sourdough
starter. Add olive oil and flours.

Knead well. Knead in black olives.

Place in bowl oiled with 1 tsp. olive oil, cover with plastic wrap,
and let rise in a warm place for about 3 hours, or until doubled.

Punch dough down.

Flatten dough into a pizza-sized circle (about 16 in.?) with
fingertips. Transfer to a round cornmeal-covered baking stone and
let rise for about 2 hours.

Brush either with water or olive oil, then bake at 350 F for 30
min. or until a toothpick comes out clean.

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