Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 7 cups | Bread flour, 2 lb or more if needed |
| 2 teaspoons | Raw wheat germ |
| 2 teaspoons | Dried thyme, coarsely ground |
| 1⅓ cup | Nancy Silverton's starter OR |
| 1⅓ cup | Yeast alternative |
| 2 cups | Tap water, 70 degree |
| 1 tablespoon | Salt |
| 1 cup | Greek Kalamata olives * PLUS |
| 1 cup | Oil cured olives * |
| 1 tablespoon | Active dry yeast |
* Pitted and roughly chopped.
Nancy Silverton's sturdy olive bread has a delicious aroma of real olives, but not overpoweringly so. This time