Canned black olives can be eaten immediately after opening, or they can be wrapped in black olives. Here's how to do this:

condiments

400g of high-gluten flour and 200g of black olives.

condiments

Yeast (dry) 3g corn flour (yellow) a little.

condiment

Water 300 grams

Steps:

1. Chop black olives, put flour, black olives and dry yeast into a container, stir, pour ice water, and knead with hands or a wooden spoon to form a sticky dough;

2. Cover the dough with plastic wrap and ferment at room temperature, and a large number of bubbles are generated on the dough surface (12- 18 hours). After the first fermentation, take out the dough and put it on the panel covered with cloth;

3. Lift the dough from the edge and stack it in the center, then form a circle, sprinkle corn flour on the clean tea cloth (use non-stick cloth), and gently put the dough on the cloth with the dough facing down;

4. Cover both ends of the dough loosely with tea cloth, put it in a warm and humid place for fermentation 1-2 hours, which is twice as much as the original dough, and put a cast iron casserole cover in an oven at 475°F for preheating for 30 minutes before the second fermentation;

5. After the second fermentation, take out the cast iron casserole, carefully slide the dough into the pot, put the closed noodles on it, cover the casserole and bake for 30 minutes, then remove the lid and continue baking for 15-30 minutes until the bread surface turns dark chestnut.