Skillet Rustic Olive Bread

I was in a yeasty mood when I spied a jar of Kalamata olives in the fridge. Perfect to do some olive bread. This is great bread with soup, plain dipped in olive oil or to make sandwiches. For day two, I made sandwiches with some turkey breast brought to me by my sister from Bates House of Turkey Restaurant outside of Greenville, Alabama.

2 cups lukewarm water
1 tablespoon honey
1 package active dry yeast (2-1/4 teaspoons)
1 teaspoon salt
4 tablespoons olive oil, divided
4-5 cups all-purpose flour, divided
1 cup pitted Kalamata olives, drained and roughly chopped
1 teaspoon garlic powder
coarse salt for sprinkling

Combine water, honey and yeast.
 Let sit for ten minutes to activate yeast.

In the bowl of a stand mixer, add 1 cup of flour and salt; whisk to mix. On low speed, stir in yeasty water. Mix in olives, 2 tablespoons of olive oil and garlic powder.
 Switching to the dough hook, add remaining flour, one cup at a time, mixing until thoroughly combined.
 Let the machine work the dough for 5 minutes. The dough will pull away from the sides of the bowl but will still be very sticky and loose.

Transfer to a large, well oiled bowl. Cover and set in a warm spot to rise for at least 1 hour or until doubled in size.
 I placed the bowl in the cold oven with the light on.

Add a tablespoon of olive oil to a 10-inch cast iron skillet. Coat bottom and sides of skillet with the olive oil.

Transfer dough to prepared skillet and shape into a disk. Cover with a towel and let stand for 30 minutes on the counter.

Preheat oven to 400 degrees F.

Brush remaining olive oil over the top of the dough and sprinkle with coarse salt.
 Score the top of the loaf three times with a knife.
 Bake the bread for 30 to 35 minutes or until top is nicely browned.
 Remove from oven and turn the bread out onto a wire rack to cool.

It is important to take the bread out of the skillet immediately or it will trap moisture and become soggy.

 

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