Olive lovers, you know how when you buy a loaf of olive bread, there are never enough olives in there? I have a solution: make your own at home! I assure you, it’s not that hard. (And if you don’t like olives, you can still make your own bread with different flavorings of your choice.) For this recipe you do need an oven-proof pot with a tight-sealing lid that will withstand 450 F/ 230 C degree heat. I use my 5.5-quart Le Creuset dutch oven and it works like a charm. You just mix everything together the night before, let the yeast do its magic overnight, then plop it in a preheated pot and cook. It comes out crusty on the outside, chewy on the inside, and (my version, at least) loaded with olives and herbs. It’s the only bread recipe you’ll ever need (and never knead)!
The Seasoned Traveler 
