Prep Time: 6 or more hours Cook Time: 45 minutes Serving Description: makes 2 loaves Ingredients - 2 1/4 teaspoons dry active yeast, quick rise (1 package) - 1/4 cup warm water - 3 cups warm water - 3 cups bread flour - 1 1/2 tablespoons coarse sea salt (or 3 teaspoons table salt) - 1 cup oil cured olives , pitted & chopped Directions Mix 1 package dry yeast in ¼ cup warm water, and let sit for 10 minutes in a small container. Move the yeast water to a large bowl, add 3 cups warm water and 3 cups bread flour, and beat approximately 100x by hand or 1-2 minutes with mixer on low speed. Add 1½ tablespoons coarse salt (3 teaspoons, if using table salt), and Greek Kalamata olives (chopped). Turn out on floured surface and knead the mixture for 10 minutes, or until dough is smooth and elastic, adding more flour as needed. Place in lightly oiled bowl, and let rise in refrigerator for 24 hours. Divide dough in half. Shape each half into a loaf. Place both loaves on a greased baking sheet that has been sprinkled with corn meal. Let rise in a warm place for 2 hours. Bake at 450ºF for 35-45 minutes. Mist with water 2 to 3 times during the first 10 minutes of baking. Remove from oven and let cool on a wire rack.