2 1/2 c Lukewarm water
1 ts Dry yeast
6 -7 c unbleached all purpose
-flour 2 tb Olive oil plus extra for
-oiling surfaces 2 ts Salt
1 1/2 c Black olives (Nyons or
-Kalamata); pit, chop 1/4 c Buckwheat flour
You will need a large bread bowl, four 10- by 15-” or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush. Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 c of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume. Oil two 10×15″ (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Continued in Part 2. —–