Olive Bread

I make this bread every week. It couldn't be simpler or more delicious. Bread flour, water, olives, yeast in a simple mix, a long first rise (12 - 18 hours), shaping and a second rise, and then baking in a heavy covered pan in a hot oven. I do think that my experience baking breads from Ken Forkish's book helped--and the fact that I forgo the whole tea towel thing and shape my breads on a board, let them rise under parchment or a cloth, and then just scoop them up and 'dump' them into the red-hot pan. I do use King Arthur flour and really good Divina kalamata olives.