Step 1:

Measure out your lukewarm water.

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Step 2:

Put flours and salt in the bowl of a stand mixer, or if you are kneading by hand, a mixing bowl and mix well. Then add yeast and mix into the flour. Make a well in the center.

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Step 3:

With the paddle attachment mix the dough for a minute until just mixed together, then switch to the dough hook and knead on low for about 4 minutes. Take it out and return it to the bowl with a snap on lid, or saran wrap. If it needs more kneading do it by hand. (It is not advisable to run a kitchen aid mixer for more than 4 minutes for bread.)

If kneading by hand it should take about 10 minutes.

Proof in a warm place for about 1 hour, or until doubled in size. (a good time to prep your olives and rosemary!)

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Step 4:

Punch down the dough and turn onto a floured surface. Gently press the dough into a rectangle. Scatter the olives and rosemary and knead to incorporate.

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Step 5:

Cut the dough into 3 equal pieces and roll into long strands. Put the strands onto parchment paper and braid it pinching pinch ends to seal them. Put it on a baking sheet in a proofing bag and let it rise for 1 hour, or until doubled in size (you can also use saran wrap or a damp towel).

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Step 6:

Preheat oven to 450F, put in the baking stone, and put a roasting tin at the bottom of the oven.

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Step 7:

Make the egg wash by combining 1 egg, 1/2 tsp. of water and a pinch of salt. Strain it to get the lumps out.

Uncover the risen dough, put on the egg wash on.

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Step 8:

Transfer the bread, on the parchment, from the baking tray to the heated baking stone in the oven CAREFULLY and quickly add a cup full of ice cubes to the rotting tin on the bottom if the oven. Shut the door quickly.

 

Bake for 25-30 minutes, transfer to a wire rack.

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