Homemade Olive Bread

Method

1. Fold the dough in the bowl using the back of a spoon: lift the edges from underneath and bring them to the opposite side, turning the bowl after each fold. Repeat this folding process for a total of 3 rounds, with 20-minute intervals between each round.
2. Cover the bowl with plastic wrap and let the dough rise until doubled in size.
3. Preheat the oven to 240°C with a baking tray upside down and the rack in the middle-low position.
4. For dusting, use semolina (coarse grain) or cornmeal.
5. As a final touch, use the same oil in which the Taggiasca olives were preserved to add more flavor to the bread.
6. Bake for the first 10 minutes at 240°C. Then remove the baking tray and continue baking for 18 minutes at 220°C, then another 5 minutes with the oven door slightly open.
7. Let the loaves rest on a cooling rack for about 30 minutes before serving.