Homemade Parmesan Olive Bread

Ingredients

•  Combine warm water and yeast in a bowl of a stand mixer and let sit for 5 minutes until foamy.
• Add the flour and salt, then knead with the dough hook for 10 minutes. Dough should be smooth and slightly sticky.
• Remove dough from bowl and pat into a rectangle, about 12 x 8 inches.
• Spread chopped olives evenly over the dough, pressing them in with your fingers, then sprinkle Parmesan evenly over the olives.
• Roll dough up jelly roll style into a log, then shape log into a spiral.
• Place dough in an oiled bowl and let rise, covered for 1 hour or until doubled in size.
• Punch down dough and reshape into a ball.
• Return to the bowl and let rise for 30 minutes.
• Remove dough from bowl and gently shape into round loaf.
• Place on top of parchment paper on a flat surface and cover loosely with a dish towel and let rise for another 30-45 minutes or until a fingerprint springs back slowly.
• Heat the oven and baking stone to 425 degrees.
• Slide parchment paper and dough onto stone and bake for 20 minutes.
• Reduce heat to 375 degrees and continue baking for another 25-35 minutes or until the bread is brown and sounds hollow when tapped on bottom.
• Cool completely before slicing.