gets the sponge going and then adds the olives and starts the rising process. I've run into recipes where the olives get added after there's been one or two risings.
Roasted garlic should be easier (less risk of oil or salt!) but should probably not go in before the sponge gets established. ("the sponge" -- the yeast is active and the bread dough has that unforgettable texture.)
no subject
First question with leavened bread additives is "what is this going to do to the yeast?" and that's a bit variable with the kind of olives.
https://thewanderlustkitchen.com/easy-rustic-olive-bread/
gets the sponge going and then adds the olives and starts the rising process. I've run into recipes where the olives get added after there's been one or two risings.
Roasted garlic should be easier (less risk of oil or salt!) but should probably not go in before the sponge gets established. ("the sponge" -- the yeast is active and the bread dough has that unforgettable texture.)