Laurence Simon

INGREDIENTS:
1 1/4 cups water
1 tablespoon oilve oil

1 teaspoon salt
1/2 cup wheat flour
2 2/12 cups flour
2 1/4 teaspoons yeast
1/2 cup olives
2 tablespoons rosemary

1 tablespoon olive oil
1 tablespoon coarse Kosher salt

DIRECTIONS:
Wash olives... brine will affect recipe otherwise
Set aside olives and rosemary
Add wet ingredients, then dry ingredients
Use French bread cycle
Use 1 1/2 pound load setting
Use medium crust setting
Add olives and rosemary in last kneading cycle

Brush with olive oil before baking cycle
Dust with coarse Kosher salt before baking cycle