16- oz.jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
2teaspoonschopped fresh rosemary
1/4cupcool water
Instructions
Preheat oven to 425 degrees.
In large bowl, sprinkle yeast over warm water.
Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
Turn out onto a lightly floured surface.
Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
Grease a large bowl.
Add dough and turn to coat both sides.
Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
Punch down dough and divide in half.
On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion.Tuck ends under to form a loaf (about 16" x 2 ¼ ").
Place on a parchment lined baking sheet and repeat process with second half of dough.
Place baguettes 3 inches apart on baking sheet.
Cover loaves and let rise in a warm place until doubled in volume
(about 1 hour).
In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.