In this recipe, we use leftovers from the chicken stew in "Weekend Dinner with Leftover Recipe".
2
Remove the stones from the kalamata olives and cut them in half.
3
Mix together flour, dry yeast, salt and lukewarm water in a bowl, and knead the dough for about 10 minutes. Add the chopped olives the last couple minutes.
4
Let the dough rise for about 45-60 minutes.
5
Roll the dough over on a floured kitchen counter or on a baking paper. Form the dough into a round loaf and leave to rise for 30 minutes. Put an iron pot with the lid on in the oven at 250 degrees celcius. Leave in for 30 minutes.
6
Carefully take the hot iron pot out of the oven. Add the dough to the pot and bake with the lid on at 250 degreed celcius for 30 minutes. Remove the lid and cook for another 15 minutes.
7
Carefully take the bread out of the iron pot and let it cool on a rack. Serve the olive bread with the leftover chicken and some greens (or whatever you might like).
