Rosemary Olive Bread

For girl's night my daughter brought some olive bread from her restaurant.  It was so good that I immediately had to duplicate it.  It couldn't be easier to make.

• 3 cups bread flour
• 1 2/3 cups water 
• 1/2 teaspoon rapid rise yeast
• 1 1/2 teaspoons salt
• 1/2 cup kalamata olives chopped
• 1 tablespoon fresh rosemary chopped 

Mix the ingredients together, cover in plastic wrap and let sit for approx. 18 hours.

 See how bubbly it gets?  Heat a dutch oven or a stone bread baker in a 450 degree oven.  Just sit the pan in the cold oven and set the dial to 450.  Make sure the lid is in there too.  When it reaches 450, carefully remove the vessel and spray it with cooking spray.  Using a spatula, scrape the dough into the hot pan, cover it and return it to the oven for 30 minutes.  After 30 minutes,  remove the lid and bake for 15 more minutes.  After 15 minutes, tip the bread out of the pan and cook for 15 minutes more. 

 Cool it on a rack.

 The smell!  People will swoon.

And it goes perfectly with cheese!