2 cups light spelt flour 1 cup whole spelt flour 1 ½ tsp sea salt 1 tsp za’atar ½ tsp dry active yeast 1 ½ cups room temperature water ¼ cup coarsely chopped kalamata olives
Place dry ingredients into a large mixing bowl, including the yeast.
Make a small well in the middle of the ingredients, and pour in the water. Mix slowly to incorporate, then fold in the olives. A shaggy dough will begin to form. Do not over-mix.
Once the dough mixture is shaggy, cover the bowl with a towel and let rest anywhere from 6-18 hours. The longer you wait, the better the dough.
After the resting period, the dough will have doubled in size.
Preheat oven to 450ºF. Place a large oven-safe pot with a tight lid into the oven. We prefer a dutch oven. Leave it there for 30 minutes.
While the dutch oven is heating up, take the dough out of the bowl and place it onto a floured surface. The dough will be very sticky, so be generous with the flour. Begin to roll it into a ball, but remember, this is no-knead, so there is “no need” to start pounding it or folding it. Simply round it into a ball and leave it alone.
Lightly oil the bowl and place the dough back into the bowl. Cover it with a towel and let sit for the remainder of the 30 minutes that your pot is heating up.
After 30 minutes, remove the pot from the oven (it will be hot so be careful!). Remove the lid and place a piece of parchment paper into the pot and drop the dough in. Put the lid back on and bake for 30 minutes.
Once the 30 minutes is up, remove the lid and bake for another 15 minutes.
Then, take the freshly baked bread out of the oven and place it onto a cooling rack. You will be so impressed at how artisanal it looks, not to mention that you actually made it yourself, from scratch!