Mediterranean Black Olive Bread


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.

Rain Arora

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