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■ 3/4 cup pimento-stuffed green olives
■ 1/4 cup pitted kalamata olives
■ 1/4 cup jarred Italian giardiniera
■ 2 large pepperoncini
■ 3 to 4 small pickled onions
■ 2 tablespoons capers
■ 1 medium clove garlic, chopped
■ 1 teaspoon dried oregano
■ 1/4 teaspoon freshly ground black pepper, more to taste
■ 2 teaspoons freshly squeezed lemon juice
■ 2 tablespoons olive oil
1 Gather the ingredients.
2 Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers.
3 Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
4 Pulse until coarsely chopped.
5 Transfer to a container, cover, and refrigerate until ready to use.
1/2 cup (113g) water, cool
1 cup (120g) Unbleached All-Purpose Flour
1/8 teaspoon instant yeast
All of the starter
3 1/2 cups (420g) Unbleached All-Purpose Flour or 3 1/2 cups (418g) Bread Flour
1 cup (227g) water, lukewarm
1 1/2 teaspoons (9g) table salt
1/4 teaspoon instant yeast
1 large egg white beaten with 2 tablespoons (28g) water
sesame seeds, optional
To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients together in a medium-sized bowl, cover, and let rest at room temperature overnight.
To make the dough: Combine the starter with the remaining dough ingredients, mixing and kneading to make a soft, smooth dough. Cover and let rise for 1 hour. Deflate the dough, fold it in thirds, turn it over, and return it to the bowl. Cover and let rise for 2 more hours.
Deflate the risen dough, round it into a ball, cover, and let it rest for 10 minutes. After this rest, pat or roll the dough into a 14″ round. Place the dough on a parchment-lined 14″ round pizza pan (or a large baking sheet), cover with greased plastic or your favorite reusable wrap, and refrigerate overnight.
To bake: Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes while you preheat the oven to 350°F. Uncover the dough and brush the top with the beaten egg white. Sprinkle generously with sesame seeds.
Bake the bread for 25 to 30 minutes, until it’s deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove the bread from the oven and let it cool on a rack.