Olive Rosemary Bread
3 cups unbleached all-purpose flour
¼ tsp. instant or rapid-rise yeast
1 ½ tsp. table salt
1 Tbl. minced fresh rosemary
¾ cup plus 2 tablespoons water, at room temperature
½ cup chopped green or black olives (pitted)
¼ cup plus 2 tablespoons mild-flavored lager beer
1 Tbl. white vinegar
2 large pinches sea salt
Whisk flour, yeast, salt, and rosemary in medium bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500°F. Lightly flour a one-inch stripe across top of dough along the equator, Sprinkle sea salt on the rest of the top. Using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit in the middle of the flour stripe. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425°F and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer registers 210°F, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Recipe adapted from Cooks Illustrated, January 2008.