Mix all the ingredients and ferment at room temperature until it doubles in volume

Refrigerate for more than 12 hours.

Dissolve the semi-dryist in water. Put 60g of water and all ingredients except olive oil in a kneader and knead them at low speed, and when the dough lumps together, knead them at high speed in earnest.

Measure 60g of water separately.

After kneading for 6 to 7 minutes, if gluten is caught, knead by dividing water more than 5 times

(With the dough rolling, add a little water and when the water is absorbed into the dough, add a little water... Repeat.)

Knead olive oil little by little, as in water.

When all the olive oil is absorbed into the dough, knead it slowly for about a minute and finish.

Apply olive oil to mold.

Add the dough and spread out.

Put the olives on top (you don't have to use all the olives). You can add more when you do the 2nd folding later.)

Fold it to both sides

Fold it to both sides

I'll put the olives on top

Fold it to both sides

Spread it out. (Folding once)

Ferment at room temperature for 30 minutes.

Repeat the folding process one more time. (1)

Repeat the folding process one more time (2)

Repeat the folding process one more time. (3)

Repeat the folding process one more time. (4)

Repeat the folding process one more time (5)

Mark the height of the container and ferment it 2nd time until the dough height is doubled. (approximately 60 minutes)

Sprinkle flour on the top and separate the edges with a scraper, turn it over and separate the dough.

Use a scraper to split it

Carefully move it onto the Teflon sheet (^^) with a scraper.

Second ferment until volume is doubled. (I did it for about 40 minutes)

After spraying the surface with enough water, put it in an oven preheated to 280 degrees and turn off the oven. Turn the oven back on and bake for another 12 minutes at 200 degrees