How to cook
Oven - 464°F (240 degrees); Cast iron pot; You'll work with a spoon or maybe with a mixer with thicker beaters.
In the bowl of the mixer, mix the flour, salt, garlic powder, rosemary, chili pepper flakes and thyme. The yeast is dissolved in 4 fl oz (120 ml) of water, beforehand and added to the dry mixture. It's mixed with thick beaters and the leftover water is added.
Knead the dough until the ingredients are mixed and add the olives. Mix it again so the olives can mix in. Remove the dough and place in a lightly greased bowl and leave it rise and pour a thin stream of olive oil on top. Cover it with foil and leave it for about 1-1.5 hours.
Once the dough rises, the dough is taken out and placed on a surface, that is covered in flour. Spinkle the dough with flour on top, because it is very sticky. Do not knead it. Just is roll it slightly with your floured palms. Form a ball shape and place it on a cloth that is sprinkled well with corn flour. Cover and leave it rise for about 40 minutes. It will double in volume.
Meanwhile, heat the oven along with the cast iron pot with a lid at 446°F (230 degrees) for about 30 minutes. Once it rises the second time, the dough is placed in the hot pot. When it is placed it in it should make a hissing sound from the heat, bubbles should appear, which can be popped quickly with your hand. Cover it with the lid and bake at 446°F (230 degrees) for about 30 minutes and then without the lid at 392°F (200 degrees) for about 15-20 minutes.
When it is ready, it is immediately removed and placed on a wire rack. It can be cut into only after 2 hours, which should be enough for the bread to cool down completely.