**Ingredients:**
– 92g green olives, pitted, drained, and chopped
– 92g black olives, pitted, drained, and chopped
– 500g bread flour
– 1 tsp (5g) salt
– 1/2 tsp (2g) garlic powder
– Fresh thyme leaves (to taste)
– 10g active dry yeast
– 360ml warm water
In a large bowl, mix together the flour, salt, garlic powder, and fresh thyme leaves.
Dissolve the fresh yeast in ½ cup of water and add it to the flour mixture. Then, add the remaining ½ cup (120ml) of water and begin kneading the dough until it pulls away from the sides of the bowl.
Incorporate the olives by kneading the dough a bit more. Next, grease a clean bowl with olive oil, transfer the dough into it, and cover with plastic wrap. Let the dough rest at room temperature for 2.5 hours, or until it has tripled in size.
On a floured surface, flatten the dough into an oval shape. Start rolling one edge inward, then roll it completely and turn it upside down to shape it into a ball. Sprinkle flour and cornmeal over a clean towel, place the dough on it, and cover it. Let it rise for another 30 to 45 minutes.
Meanwhile, preheat the oven to 470°F (240°C). Once ready, transfer the dough to a bread cloche and put the lid on. Bake for 25 to 30 minutes at 470°F (240°C) with the lid on to create steam.
Afterward, remove the lid and bake for an additional 20 minutes at 440°F (230°C) to achieve a crispy, golden-brown crust.
Allow the bread to cool completely before cutting into it.