Instructions: Dissolve the yeast in warm water.

Mix in the biga, then the flour and salt and knead thoroughly. Mix in the chopped green olives last.

Oil a large mixing bowl with olive oil and let the bread rise, covered with a damp towel, until doubled.

Punch down the dough, cover the bowl again, and allow it to rise a second time until doubled in bulk.

Turn the dough out onto a lightly floured board and shape into two rustic rounds.

Place the rounds on a bakers peel dusted generously with cornmeal and let rise until doubled.

Preheat the oven, with a bakers peel in it, to 425F.

Slide the risen dough quickly onto the baking stone and bake for 45 minutes or until the loaves sound hollow when tapped on the bottom.

Description:"Triple rise small rounds white (sour-dough) bread dotted with green olives"

Yield: "2 loaves"

NOTES :
This recipe calls for chopped green olives. To pit olives, smack them with the side of a chefs knife or meat cleaver to expose the pit. Then remove the pit and chop the olives.

Lynn Alley, 1995, Lost Arts: A cooks guide to making Vinegar, Curing Olives, Crafting Fresh Goat Cheese and Simple Mustard, Baking Bread and Growing Herbs.

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