Mediterranean Black Olive Bread recipe

1 servings

3 cups bread flour

2 teaspoons active dry yeast

2 tablespoons white sugar

1 teaspoon salt

1/2 cup chopped black olives

3 tablespoons olive oil

1 1/4 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.

Turn out dough onto a floured board.

Knead until smooth and elastic, 5 to 10 minutes.

Set aside, and let rise about 45 minutes, until it doubles in size.

Punch down.

Knead well again, for about 5 to 10 minutes.

Let rise for about 30 minutes, until it doubles in size.

Round the dough on kneading board.

Place upside down in a bowl lined with a lint-free, well floured towel.

Let rise until double in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven.

Preheat oven to 500 degrees F (260 degrees C).

Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

Bake loaf at 500 degrees F (260 degrees C) for 15 minutes.

Reduce heat to 375 degrees F (190 degrees C).

Bake for 30 more minutes, or until done.