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1
Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary.
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2
Heat liquid in small saucepan to 105F to 115F.
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3
Pour into processor.
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4
Sprinkle yeast over.
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5
Let stand until yeast dissolves, about 12 minutes.
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6
Add oil, 1 teaspoon salt and 1 teaspoon rosemary.
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7
Process 3 seconds.
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8
Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary.
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9
Mix in olives, using 4 on/off turns.
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10
Turn out dough into large bowl.
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11
Add porcini and knead until mixed in (dough will be firm and sticky).
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12
Generously flour heavy large baking sheet.
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13
Turn out dough onto sheet.
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14
Using floured hands, press out dough to irregular 13 x 9-inch rectangle.
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15
Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary.
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16
Cover baking sheet with plastic wrap.
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17
Let dough rise in warm draft-free area until puffy, about 1 hour.
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18
Preheat oven to 400F.
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19
Bake bread until crusty, about 25 minutes.
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20
Serve warm or at room temperature.
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21
Combine porcini and water in medium bowl.
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22
Let stand until porcini soften, about 40 minutes.
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23
Pour mixture into strainer set over small bowl.
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24
Press porcini to release excess liquid.
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25
Coarsely chop porcini.
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26
Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid.
