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Ingredients
  • ¾ cup pitted olives, rinsed, patted dry, and chopped coarse
  • 2 garlic cloves, minced
  • 3 cups (16-½ ounces) bread flour
  • 2 teaspoon instant or rapid-rise yeast
  • 2 teaspoons salt (I use 1 tsp)
  • 2 teaspoons red pepper flakes
  • 1-⅓ cups (10-⅔ ounces) water, room temperature
  • 2 tablespoons sugar
  • 1 tablespoon extra-virgin olive oil
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