Pumpernickel Sandwich Bread

http://blog.kingarthurflour.com/2011/09/15/sandwich-rye-bread-and-the-secret-ingredient-is/

Olive-Pickle-Roasted Pepper Tapenade

Ingredients

10 pitted kalamata olives
2 tbsp pickled red onion
1/2 to 1 jalapeño, roasted, deseeded, and peeled
1/2 roasted red bell pepper, roasted, deseeded, and peeled
1/4 sliced golden delicious apple (peeled or unpeeled)
1 scant tsp minced garlic
1 tsp olive oil
Black pepper

Instructions

Whir all ingredients in a food processor until you have a very fine dice (think tiny cubes, almost a mince.)

Rustic Rosemary and Kalamata Olive Bread

I activated a packet of active dry yeast in warm water and a tablespoon of sugar, then mixed with bread flour and salt. (I'm including a link to the recipe I tweaked below.) I kneaded for a couple of minutes until smooth and incorporated, and let rise in an oiled bowl covered with a tea towel. Then I prepared my new banneton by lightly misting with water and thoroughly flouring, and set aside to dry. When the dough doubled in size I punched it down and pressed it out on a floured countertop till about 3/4 inches thick, sprinkled half of my chopped olives and rosemary on top, and folded it in half. Pressed it down again, and sprinkled the rest, folded it in half, and formed a ball. I floured the banneton again and put the dough in the basket for the final rise. Preheated the oven to 450 with my Dutch oven inside. After the final rise I carefully turned the dough out in the floured counter and indelicately scored the top with kitchen shears. I carefully put it in the Dutch oven and cooked for 30 minutes with the lid on, then cooked without the lid for 20 minutes. Next time I'd add a bit more salt. I used a half cup of finely chopped olives and a scant tablespoon of chopped rosemary. Oh, and I used an 8 inch banneton without the linen liner. https://foodnessgracious.com/mediterranean-olive-bread/.