– 3 cups bread flour – 1 1/2 tsp salt – 1/2 tsp instant yeast – 1 1/4 cups water (room temp) – 2 tbsp powdered sea moss (or gel) – 2 tbsp olive oil – 1/4 cup olive dust (finely ground dried olives) – Extra flour for dusting – Cornmeal (optional, for dusting tray)
In a large bowl, mix flour, salt, and yeast. Stir in water, sea moss, and olive oil until a sticky dough forms. Cover and let rise 12–16 hours.
Once risen, gently scrape dough onto a floured surface. Sprinkle with olive dust and fold it over gently to avoid deflating the air pockets.
Shape the dough into a rough rectangle. Let it rest for 30 minutes, covered, for a second rise while the oven preheats to 450°F (230°C).
Transfer to a baking tray with parchment and optional cornmeal. Bake for 20–25 minutes until golden brown with a hollow sound when tapped.
1. Let the bread cool on a wire rack. Slice and serve with olive oil or sea salt butter. Enjoy the earthy taste of sea moss and intense olive flavor.