Ingredients:

7 cups flour 

2 cups water

2/3 cup milk 

1 packet dry yeast

1 tsp sugar

2 TBSP olive oil 

1 TBSP salt

 12 Oz pitted kalamata (or your favorite) olives, well drained and roughly chopped

Directions:

Heat water and milk just to lukewarm (not too warm or it will kill the yeast).

Add the sugar and stir.

Dissolve the dry yeast into the water/milk mixture.

Add the flour gradually and knead for 10 minutes.

Add oil and salt and knead for an additional 5 minutes.

Finally, add the drained olives and continue to knead until fully incorporated.

Note: you can use a stand mixer with the dough hook attachment for the steps above. 

Place dough into a large oiled bowl. 

Cover with plastic film first and a clean dish towel on top.

Place in a warm and draft free area to allow to rise.

When the dough doubles in size (1 to 2 hours), remove it from the bowl and place it on a lightly floured surface.

Handle the dough gently and cut it in half lengthwise.

Shape each half into a loaf and place both loaves on a cookie sheet lined with parchment paper.

Cover loaves and allow them to rise for 30 minutes.

Preheat oven at 425F.

Bake bread for 25 to 30 minutes until golden brown.

Serve warm with a side of seasoned extra virgin olive oil.

TIPS:

I recommend using bread flour for this recipe.

If you want a quicker rising, use Instant/Quick Rise dry yeast. It will take about half the time to rise, compared with regular yeast.

I used Kalamata olives but you can use whatever olive type you prefer. You can even use half green and half black olives.