Flavorful Rosemary and Olive Bread
Ingredients
- 10 ounces all-purpose flour (about 2 cups)
- 3½ ounces whole wheat flour (about ¾ cup)
- 1½ ounces rye flour (about ¼ cup)
- ½ teaspoon salt
- ¼ teaspoon yeast
- 2 teaspoons chopped fresh rosemary
- ⅓ cup kalamata olives, pitted and chopped
- 7 ounces water (about ? cup)
- 3 ounces beer (about ? cup)
- 1 tablespoon white vinegar
- coarse finishing salt for sprinkling on top
- special equipment: pizza stone
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