- 12oz warm water
- 1-2 tsp yeast
- 3 cups flour (plus more as needed)
- 2 tbsp Baba's Zaatar
- 1 tbsp black caraway seeds
- 1 tsp ground pepper
- 2 tsp balsamic vinegar
- 3 tsp maple syrup or honey
- 4 tsp extra virgin olive oil
- 5-6 tbsp sliced kalamata olives
- In a countertop mixer or bowl, mix together the flour, Baba's Zaatar, black caraway seeds, ground pepper, balsamic vinegar, maple syrup or honey, and extra virgin olive oil.
- Add the yeast and warm water to the mixer and let it knead the dough (or knead the dough by hand if preferred).
- Mix in the sliced kalamata olives.
- Set the dough aside and let it rise for 1.5 hours.
- Fold the dough inwards to form a ball.
- Let the dough rise for 1 more hour.
- Knead/fold the dough back into a ball and place it on the counter to rise for the final time.
- Preheat a cast iron dutch oven in the oven at 450 degrees for 45-60 minutes.
- Rub or spray olive oil on the bread, then season the top with Baba's Zaatar.
- Place the dough in the dutch oven and bake for 30 minutes with the lid closed.
- Remove the lid and bake for an additional 15 minutes to crisp and brown the bread.
- Remove the bread from the oven, cut, and enjoy!
Note: You can let it rise more or longer as needed to get fluffier, this recipe is just how we eat delicious bread in about 4 hours from start to end.