Sprinkle in the garlic and olives while mixing to prevent clumping.
1 tablespoon garlic, ⅔ cup Kalamata olives
Add water and stir until all of the flour mixture has been incorporated (dough will be very sticky).
1 cup water
Cover the bowl with plastic wrap and allow to sit for 1 and ½ hours.
On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking. Remove the dough from the bowl and place on the parchment paper, then mold into a round and cover with plastic wrap. Allow to sit for ½ hour.
Remove the plastic wrap from the dough. Heat the slow cooker to high, then pick up the parchment paper and use it to transfer to the slow cooker. Lower the parchment paper into the slow cooker and tuck or cut to fit under the lid.
Place paper towels on top of the slow cooker, then place the lid over the towels.
Cook on high for 2 hours, then remove.
If more of a brown crust is desired, bake at 400 degrees in the oven for 15-20 minutes (optional).
Cool on a rack before serving.
A great advantage to this bread is that it leaves your oven open, which means you can prepare multiple dishes at the same time.
Store this bread in a paper bad but cover the cut end with plastic wrap. Don't keep the bread in the fridge to prevent drying out. Or, if you want to keep the bread for a longer period of time, it can be stored in the freezer.