Ingredients

¾ cup pitted olives, rinsed, patted dry, and chopped coarse 2 garlic cloves minced ,3 cups bread flour 2 teaspoons instant or rapid-rise yeast 2 teaspoons salt, 2 teaspoons red pepper flakes,1⅓ cups water, room temperature 2 tablespoons sugar 1 tablespoon extra-virgin olive oil

1.

 Combine olives and garlic in bowl. Whisk flour, yeast, salt, and pepper flakes together in bowl of stand mixer. Whisk water, sugar, and oil in 2-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

2.

 Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. Reduce speed to low, slowly add olive mixture, ¼ cup at a time, and mix until mostly incorporated, about 1 minute.

3.

 Transfer dough and any loose olives to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough, seam side down, in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until nearly doubled in size, 1½ to 2 hours.

4.

 Lay 18 by 12-inch sheet of parchment paper on counter and lightly spray with vegetable oil spray. Transfer dough to lightly floured counter. Using lightly floured hands, press and stretch dough into 10-inch round, deflating any gas pockets larger than 1 inch.

5.

 Working around circumference of dough, fold edges toward center until ball forms. Flip dough ball seam side down and, using your cupped hands, drag in small circles on counter until dough feels taut and round and all seams are secured on underside of loaf.

6.

 Place loaf, seam side down, in center of prepared parchment and cover loosely with greased plastic wrap. Let rise until loaf increases in size by about half and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.

Bake at 425 deg for 30 minutes