Adapted from a recipe by Ed Bechtel, posted to rec.food.sourdough group on 9/27/2004.

I recommend cutting the cheese to the larger size suggested as smaller bits tend to melt into the bread.

I have tried regular green or black olves and they do not give the same flavor as the Kalamata Olives.

OLIVE PEPPER-JACK CHEESE BREAD

INGREDIENTS:

1/2 CUP Active sourdough starter

2 Cup unbleached white bread flour, plus 1/4 cup whoel wheat bread flour. 

3/4 Cup water

1 teaspoon salt

1 Tablespoon dried Thyme

3/4 teaspoon fresh Rosemary, finely diced.

3 ounces Kalamata Olives, cut in half (make sure no pits are left)

2 ounces pepper-jack cheese, cut into 3/8 to half inch cubes.

PROCEDURES:

In a large bowl, mix all of the ingredients except the olives and cheese until they are well incorporated.

Hand knead dough on a floured surfae for five minutes.  Use flour on the surface only to keep the dough from becoming too tacky.

Incorporate the olives and cheese into the dough and briefly kneed to incorporate into the dough.

Let rise in a covered bowl for two - four hours (80-90F) until doubled in size. (midway throiugh the rise, stretch and fold the dough two times and return to bowl.)

When risen, remove and stretch and fold the dough into a short loaf. DO NOT PUCH THE DOUGH DOWN.

Place the dough on parchment. 

Spritz the bowl with water and invert over loaf for final rise of about 90 minutes.

After one hour, preheat the oven with a pizza stone or tiles on the middle rack to 500F (260C) for 30 minutes.

Bake in steam for 5 minutes at 500f (260C).  Reduce heat to 400F (204C) and bake for an additional 25 minutes. 

Let cool for at least 2 hours before cutting.