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1
In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
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2
Form a well in the flour and pour in the hot water.
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3
With a wooden spoon, pull flour into the water to form a batter.
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4
Break the eggs and drop into the batter.
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5
Vigorously stir the eggs and batter together till the eggs have been absorbed.
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6
Cut the butter into 2 or 3 pieces and drop into the mixture.
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7
With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
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8
Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
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9
The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
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10
Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
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11
Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
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12
First rising:.
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13
Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
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14
Shaping:.
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15
Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
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16
Punch down the dough and turn onto the floured work surface.
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17
Pat and push the dough into a 14 inch square.
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18
Allow it to relax for 3-4 minutes before scattering the olives.
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19
Press the olives lightly into the dough.
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20
Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
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21
Tuck the open ends of the dough under to make a smooth surface.
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22
Pat the loaf to flatten and shape into an oval about 2 inches thick.
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23
Second rising:.
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24
Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
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25
Preheat oven to 350 20 minutes before baking.
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26
Uncover the loaf and brush with beaten egg yolk.
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27
Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
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28
Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.
