This is a fun and tasty recipe for those of you that have cast iron skillets. If you don't have one you can put it in a baking dish also but cast iron is wonderful for this tasty Mediterranean style bread.
2 cups lukewarm water (100°F)
1 package active dry yeast
1/2 Tbsp The Bean & The Leaf Coarse Sea Salt, plus a pinch
4-1/3 cups all purpose flour, divided
1 cup marinated olives
2 Tbsp Sutter Buttes Arbequina olive oil, divided
1 Tbsp The Bean & The Leaf Italian Seasoning
2 garlic cloves, crushed
In a large mixing bowl, combine water and yeast.
Add 1 cup of flour and salt; stir with a wooden spoon to combine. Stir in olives, Italian Seasoning and garlic.
Add remaining flour, one cup at a time, stirring until thoroughly combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour. Add 1 Tbsp of olive oil to an 8 inch cast iron skillet, making sure bottom and sides are covered.
Flour your hands then transfer dough into a skillet, shaping into a disk. Cover with a kitchen towel and let stand for 30 minutes. Preheat oven to 400°F. Drizzle remaining olive oil on top. Sprinkle a pinch each of Italian Seasoning and Coarse Salt on top. Score the top with a knife. Bake for 30-35 minutes, or until top is nicely browned. Remove from oven and place bread on cooling rack.