1. Mix the Dough

Add wet ingredients to bowl of stand mixer – water, active Biome Boss™ starter, eggs, and oil. Add dry ingredients on top in layers. Use beater attachment and mix until ingredients come together into a shaggy dough. Let sit for 30 minutes covered with a damp towel. Change to J-hook attachment (dough hook). Knead for about 8 minutes until dough pulls together into a log and becomes smooth. Remove from bowl onto work surface dusted with oat fiber.

2. Incorporate Add-ins with Stretch-and-Fold

Perform ONE stretch-and-fold on oat fiber dusted work surface (grab one edge, stretch up, fold over center; rotate 90 degrees; repeat all four sides). Flatten the dough into a circle. Add feta cheese to the center and fold the dough over the feta like folding a box together. Turn over and shape into a ball. Flatten again, add olives to the center, fold dough over to cover like folding a box together. Turn over and form into a ball. Flatten once more, add chopped rosemary, fold dough over. Turn over. Bring dough together, constantly patching any cracks from the ingredients. Do a final stretch for tension on top by pulling dough edges underneath, creating a smooth, tight top.

3. Proof in Banneton

Place dough top-side down (seam-side up) into the banneton lined with a kitchen towel dusted with oat fiber. Cover with damp towel and proof for 60 minutes at room temperature.

Poke test: Gently press finger into dough ½ inch deep. It should spring back slowly, leaving a slight indentation. If it springs back immediately, proof longer. If indentation remains, it’s ready (or nearly overproofed).

4. Score and Bake

Preheat oven to 350°F. Line a baking sheet with parchment paper. Carefully invert banneton onto parchment-lined baking sheet. Gently press whole rosemary leaves onto the surface for decoration. Score down the middle with a sharp knife or bread lame, cutting about ½ inch deep.

• Bake at 350°F for 45-50 minutes
• Loaf is done when deep golden brown and internal temperature reaches 200-205°F

5. Cool

Remove immediately from oven when done. Transfer bread to a wire rack. Cool completely for at least 1 hour before slicing to allow crumb to set properly.