This Green olive bread recipe will make a delicious bread that can be eaten as it is or with cured meats or cheeses, for instance. In Finland, it would be quite common to spread margarine or butter on it, or some slices of cheese.
Mix flour, yeast, water and salt together into a sticky dough.
Cover the dough tightly and leave it at room temperature for 2-4 hours until it doubles in size. Then put the dough in the fridge and let it rest for 1-3 days.
Turn the cold dough onto a work surface, cut it in half and place the halves on a baking sheet. Shape the halves into loaves and let rest for 45 minutes.
Preheat the oven to 250 C (482°F), cut three slashes on the loaves, and bake the bread for 20-25 minutes
Notes
You can replace all-purpose flour with bread flour.
When mixing yeast and water, remember to use cool water instead of warmer water you would normally use for yeast - the long time it takes to get the bread to rise is important here, so we don't want the yeast to work too fast.
The bread you see in the pictures was kept in the fridge for about 30 hours, with extraordinary results in taste and texture.
For one round loaf, keep in the oven for some extra minutes.