Rosemary-Olive Bread

Ingredients

• 2 cups liquid drained from olive jars plus warm water (110°F)
• 2 1/2 tsp. active dry yeast (2 packages)
• 2 6.7 oz bottles of pitted and chopped Kalamata olives
• 5 cups bread flour, plus more for dusting
• ½ cup vital wheat gluten
• 1 cup whole wheat flour
• 3+ Tbs. chopped fresh rosemary (all leaves from one package)
• 6 drops of food-grade rosemary oil
• 1/4 tsp. Ascorbic acid
• 1 Tbsp. Lecithin powder
• 2 1/2 tsp. salt
• 3/4 Tbsp. sugar
• 2 packs active dry yeast
• ¼ tsp. salt
• 3/8 cup rice flour
• 1 tsp. olive oil
• 1/3 cup warm (110°F) water