Made it yet again yesterday. I have been making it once or even twice a week for months now. My friends request it. Now I am starting to give them the recipe instead!
The first rise was 14 hours. The only flour added was on the counter and a bit sprinkled on top so that I could "fold it like an envelope" and form into a ball. The dough was very wet and did not resemble a baby's bottom whatsoever -- more like my own bottom, actually ...
Like always, second rise in greased bowl. Baked in 3 1/2 quart LC oven. Baked for less time than recipe tells you to. Added 2+ T of DC kosher salt -- more than recipe says.
Like always ... perfect moist, holey tasty bread. I have my favorite Jarlsberg and arugula sammie for lunch today!
I love the idea of olive bread. I ate my weight of that stuff one trip to Italy! That'll definitely be my next project -- tnx for the idea!