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Poolish (Sponge):
1½ cups bread flour
1 cup water, luke warm
1 teaspoon instant yeast
Combine all the ingredients in the bowl of a stand mixer and mix until smooth. Cover with plastic wrap and set aside for 2-4 hours. The sponge is ready if the top falls when the bowl is tapped on the counter.
Bread:
Mature
sponge
½ cup water, luke warm
2 tablespoons olive oil
2 cups bread flour
1 teaspoon salt
1 cup pitted olives, very coarsely chopped
Add the water and the olive oil to the risen sponge and mix in thoroughly. Stir in the flour and salt until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough is smooth, shiny and elastic, about 8 minutes. Transfer the dough to a lightly oiled container. Cover with plastic wrap and set aside to rise.
Preheat the oven to 400°F. When the dough has doubled in volume, remove to a lightly floured surface. Flatten the dough into a rectangle at least 10H14 inches. Scatter the olives across the surface. Roll up lengthwise, creasing the dough frequently to seal in the olives. Couche the dough in a well floured linen or place on a baking sheet and cover with plastic wrap to proof.
When the dough has increased in size by 1½ times, place in the oven seam side down, either on a pan or directly on a bread stone. Bake until well browned and hollow sounding when tapped on the bottom, approximately 30-40 minutes. Remove to a wire rack and cool completely. Slice and serve immediately.
Store at room
temperature in a paper bag or wrapped in waxed paper to preserve the crust.
If storing for longer than 2 days, wrap tightly in plastic and freeze. Bread
should be thawed at room temperature.
