Yield: 1 loaf, about 4 servings
Prep time: 2 hours
Cooking: 30 minutes
Ease of preparation: medium

Recipe courtesy Chef Whitehead, Opera Bar, Sydney Opera House

Ingredients:

2 1/2 tablespoons active dry yeast
1 1/2 cups warm water
1/2 cup plus 2 tablespoons olive oil
1/2 cup plus 2 tablespoons white wine
2 tablespoons fresh thyme leaves, chopped
8 3/4 cups plus 1 tablespoon all-purpose flour
1 tablespoon salt
10 1/2 ounces black and green olives, pitted

Instructions:

1. In a large bowl, dissolve yeast in warm water.
   
2. Add 1/2 cup olive oil, wine and thyme to bowl and stir to combine.
   
3. Sift flour and salt together and add to yeast mixture, stirring to combine.
   
4. Knead the dough until smooth and then add olives and combine.
   
5. Cover the bowl and let dough proof in a warm area until doubled in size, about 1 hour.
   
6. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
   
7. Preheat the oven to 350F.
   
8. Brush dough with remaining 2 tablespoons olive oil and bake for about 30 minutes, or until a golden crust has developed.
   
9. Slice as desired and serve warm.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.