Olive Oil Bread, with or without Olives

• 3 cups all-purpose or bread flour, plus more as needed
• 2 teaspoons instant active dry yeast, such as SAF
• 2 teaspoons coarse kosher or sea salt
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh rosemary leaves, optional
• 1 cup halved and pitted black olives, preferably oil-cured (but reasonably tender), optional

1. Combine the flour, yeast, and salt in a food processor.
2. Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water.
3. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
4. If dry, add another tablespoon or two of water and process for another 10 seconds.
5. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
6. Turn the dough onto a floured work surface and, by hand, knead in either the rosemary or the olives or both (or neither).
7. Form a smooth, round dough ball, put this in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
8. (You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
9. Proceed to step 3 or wrap the dough tightly in plastic wrap and freeze for up to a month.
10. (Defrost in a covered bowl in the refrigerator or at room temperature.)
11. When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
12. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
13. Let rest until the dough puffs slightly, about 20 minutes.
14. Pinch the bottom of the ball(s) to seal the seam as best you can.
15. Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) peel or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
16. Preheat the oven to 425F.
17. Slash the top several times with a razor blade (you can make a pattern if you like).
18. Put the baking sheet directly into the oven or slide the dough from the peel onto a pizza stone on a rack set low in the oven.
19. Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
20. (If necessary, adjust the oven heat so the breads brown evenly.)
21. Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 40 to 60 minutes total.
22. Remove and cool on a wire rack.
23. You can make this with olives, too, but omit the rosemary: In step 2, knead 1 large onion, minced, into the dough in place of or along with the olives.
24. Add, if you like, 1 tablespoon chopped fresh mint leaves.
25. A standard in North Africa: Substitute 2 cups fine semolina flour for 2 cups of the white flour.
26. Instead of forming the dough into loaves, roll or press it into large rounds (at least 10 inches in diameter), as you would pizza (page 572).

allpurpose, yeast, coarse kosher, extra virgin olive oil, rosemary, black olives

Taken from www.epicurious.com/recipes/food/views/olive-oil-bread-with-or-without-olives-386041 (may not work)