Flavorful Rosemary and Olive Bread

I love olive bread, but I've never made any. I have been looking for a good one, so I decided to try this one. There's very little yeast and it takes all night to rise. It's a very wheaty and crusty olive bread.

This one is by Emily Nelson.

2 cup flour

¾ cup whole wheat flour

¼ cup rye flour

½ tsp salt

¼ tsp yeast

2 tsp chopped fresh rosemary

⅓ cup kalamata olives, pitted and chopped

¾ cup + 2 tbsp water

⅓ cup beer

1 tbsp white vinegar

coarse finishing salt for sprinkling on top

special equipment: pizza stone

1. In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
2. Cover and let rest for 8-18 hours.
3. Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
4. Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
5. Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door.
6. Bake for 30-35 minutes, until bread is golden brown.