kalamata olive and garlic bread

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 tablespoon non-iodized salt
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 cup seedless kalamata olives, chopped
• 1 tablespoon cornmeal

Recipe

• in a medium bowl dissolve sugar in 1/2 cup warm water. to proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• preheat oven to 105 degree f (40 degrees c). warm an oven-safe bowl in the oven.
• place flour in bowl of food processor. add salt and pulse for a few seconds.
• start food processor. pour proofed yeast into flour through hole. immediately add the additional 3/4 cup warm water, then the olive oil. process for about 1 minute or until dough ball cleans the sides of the processor bowl. if dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• turn off food processor. remove lid and transfer dough to the heated bowl. cover with a plate or plastic wrap.
• let rise for 1/2 hour in a warm place.
• in a small bowl, combine minced garlic and chopped olives. set aside.
• once dough has risen transfer dough to a lightly floured board. make an indentation in the dough and place olive mixture inside. knead dough 10 times. bulk of mixture should remain in middle of dough. form dough into a log or round loaf shape.
• sprinkle cornmeal greased baking sheet and place loaf on top. turn oven to 150 degrees f (65 degrees c) for 2 minutes and then turn off.
• let dough rise in warm oven for 1/2 hour, or until light and puffy. remove loaf and increase oven temperature to 350 degrees f (175 degrees c).
• bake bread at 350 degrees f (175 degrees c) for 30 minutes or until loaf sounds hollow when tapped. remove from oven and cool on a wire rack.