I was a spectator in the creation of this bread. It seemed kind of temperamental during the rise and proofing process-it takes a couple of rises/proofs before you can bake it. I understand that is from the olives and garlic inhibiting the rise.
It looked gorgeous and tasted even more gorgeous. I recommend using decent quality kalamata olives. We bought ours in a jar but I bet if they were oil- or salt-cured, they’d be even better.
I think it would be interesting to try a similar recipe but with sourdough so I am actively looking for one.
This recipe will definitely change your life if you or your bread are good-quality-olive and/or roasted garlic-deprived. 🍞