This recipe is based on a recipe in Martha Stewarts Baking Handbook. I entered it in the San Diego County Fair (formerly the Del Mar Fair) and it was awarded a first place ribbon and Best in the Adult Bread Division.

If you are new to bread baking, this is as close to foolproof as you can get for a yeast bread recipe. Don’t worry if the bread ends up huge. You can always cut it into slices, put the slices on a cookie sheet, freeze them, put them in zip top bags (or vacuum pack them if you have a vacuum sealer) and return them to the freezer. When you want a slice, take it out and toast it until warm, brown and delicious.

Finally, it’s called rustic because that’s a bread baker’s code word for hand formed rather than baked in a pan.

Ingredients

2 C. water (110° - 120°)
24 oz. bread flour
1 package instant yeast
¾ C. extra-virgin olive oil
1 tbsp. kosher salt
8 oz. kalamata olives, pitted
Cooking spray
Cornmeal

Recipe

1. In the bowl of a stand mixer stir the water, flour, yeast and olive oil until combined. Cover and let rest for 10 minutes.
2. Attach the bowl to the mixer fitted with the dough hook. Add the salt and olives. Mix on low speed until combined. Raise the speed to medium and mix until the dough pulls away from the side of the bowl but is still sticky (approximately three minutes).
3. Turn the dough onto a lightly floured work surface. Knead for 1 minute and transfer to a bowl that has been lightly sprayed with cooking spray. Cover with plastic wrap that has been lightly sprayed with cooking spray. Let rise in a warm place until doubled (approximately 1 hour).
4. Return dough to a lightly floured work surface. Fold the bottom third of the dough up, the top third down, and the right and left thirds over. Brush any excess flour off and press down to seal after each fold. Turn the dough over and cover with lightly sprayed plastic wrap. Let rest 15 minutes.
5. Transfer the dough to a lightly floured work surface. To form the round loaf, flatten the dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands in a circular motion. Continue until the dough forms a tight smooth ball.
6. Sprinkle cornmeal on the bottom of a sheet pan transfer the dough to the pan. Cover with the plastic wrap and let rest until slightly puffed (approximately 30 minutes).
7. Preheat oven to 450°.
8. With a razor or a very sharp knife make four slashes on the top of the bread to form a square. Bake the loaf until the crust is a dark golden brown (approximately 35 minutes). Cool bread on wire rack and cool completely before slicing.