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1
In the bowl of your stand mixer, combine feta liquid, water, yeast, sugar, rosemary, and 1 cup of the bread flour. Cover and set aside for 15-20 minutes, at which point it should be light and airy.
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2
Add the rest of the bread flour and salt, and knead until the dough is smooth and elastic.
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3
Add the olive oil, feta, and olives and continue kneading until the olive oil is completely incorporated into the dough and the feta and olives are well distributed.
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4
Drizzle some olive oil into a plastic bag and put the dough into the bag, making sure the dough is coated on all sides. Close the bag and stash it the refrigerator.
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5
After an hour or so, or before you go to bed, take the dough out of the fridge and knead it, still in the bag, to knock the air out of it. Return it to the fridge for its overnight nap.
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6
The next day, take the dough out of the fridge and knead it in the bag again, this time giving it a more thorough kneading. Leave it on the counter to warm to room temperature. This can vary, depending on how warm your kitchen is and how cold the fridge was. I left mine out for a little over two hours.
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7
Remove the bread from the Dutch oven and let it cool completely on a rack before slicing.
