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If you love olives and cheddar cheese, this bread is a MUST!!! Developed with the help of my bestie Chat Gpt!

Here are links to my FAVORITE bread tools that I have recently bought and love!

I kept my time schedule in this recipe for you. This way you can adjust it to any times you want!

Cheddar Olive Boule

3 cups (360g) bread flour
1 ¼ tsp salt
1 tsp instant yeast
1 ¼ cups 295g warm water 100–110°F
½ cup chopped olives I used a few of the small bags from Trader Joes -or measure with your heart!
3 ounces cheddar cheese cut into small cubes

9:30 AM – Mix Dough
Mix flour, salt, yeast, and warm water until shaggy.
Cover and rest 30 minutes.
10:00 AM – Stretch & Fold
Add your cheese/olives and perform 1 set of stretch & folds (repeat at 10:20 & 10:40).
After final fold, cover and let rise in a lightly oiled cambro container for bulk fermentation.
10:40 AM–12:15 PM – Bulk Fermentation
Let dough rise, covered, in a warm spot for 1.5 hours or until nearly doubled and bubbly.
12:15 PM – Shape the Dough
Lightly flour your work surface.
Turn the dough out gently and shape into a boule:
Fold the edges of the dough inward toward the center.
Flip it seam-side down and use cupped hands to tighten the surface by turning it in a circle.
12:30 PM – Final Proof
Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.
Cover and let rise 45–60 minutes until puffy. Preheat your oven to 475°F (245°C) with a Dutch oven inside, lid on.
1:15 PM – Score and Bake
Carefully turn the proofed dough onto a piece of parchment paper. Add more rice flour on top, if needed.
Score the top with a bread lame or sharp knife.
Transfer it into the preheated Dutch oven with the parchment paper.
Bake:
20 minutes with the lid on
15–20 minutes uncovered, until golden brown and crusty.
1:55 PM – Cool
Remove from the Dutch oven and place on a wire rack.
Let cool for at least 1 hour before slicing (resist the temptation—it finishes cooking while cooling.)

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Olive Cheddar Boule