This morning I baked a sourdough loaf with olives!
I used those briny crinkled black olives, cutting a handful of them off the pits. After the initial overnight rise, I placed the dough on a towel coated generously with corn meal and spelt flour, then I spread the olives on top of the dough. After that I folded the sides of the dough to the middle. I let the dough sit wrapped in the towel for half an hour then baked as usual at high temps in a Dutch oven (30 minutes with the lid and 15 more without).
It’s a super-tasty sourdough, with good chewiness and lots of crunch in the crust.