Oliv- och örtbröd

👩‍🍳 Gör så här

1. 1
   In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, herbs). Stir until everything is evenly combined.
2. 2
   Slice or roughly chop the olives. Add the olives and warm water to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits (see photos below).
3. 3
   Loosely cover the bowl and let sit at room temperature for two hours.
4. 4
   After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.
5. 5
   Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.