Cheese & Olive Loaf

 

3 cups (360g) bread flour

1 teaspoon (7g) salt

3/4 teaspoon (3,5g) instant yeast

1 3/4 cups (218g) Gruyère cheese, cubed in 1/2" (1,2cm)

1 1/2 cups (270g) sliced green spanish olives

1 1/2 cups (355ml) cold water (60°F/15°C), plus more if needed

1. in a big bowl, combine flour, salt and yeast. Stir in cheese and olives

2. add water and mix using a rubber spatula or wooden spoon until all ingredients have incorporated. The dough should be wet and a little sticky. Add more water 1 tablespoon at a time if the dough seems dry, or more flour if the dough is too wet. Cover mit plastic wrap.

Allow to rise at room temperature for 12 to 18 hours

3. flour a work surface generously. Scrape dough (it will be very sticky) onto surface. Dust with flour.

Using a scraper, fold all sides of dough towards the center

4. line a baking sheet with parchment paper. Quickly transfer dough to the baking sheet, seam side down. Dust with flour. Cover with parchment paper and two kitchen towels. Allow to rise for 2 hours

5. heat oven to 475°F (247°C) with a rack on the lower third.  Place an 8" (20cm) dutch oven with lid on the rack

6. remove preheated dutch oven from oven. Grab all four corners of the parchment paper with the dough on it to transfer it to the dutch oven. Invert dough with the help of a scraper or spatula. Cover with lid and bake for 25 minutes. Remove lid and bake for 15-30 minutes until nicely browned