Mediterranean Black Olive Bread

This bread takes some time to prepare but is well worth it.

• Ready In: 2 hrs 45 mins
• Yields: 1 loaf

Ingredients

• 3  cups bread flour
• 2  teaspoons active dry yeast
• 2  tablespoons white sugar
• 1  teaspoon salt
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon  italian seasoning
• 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

Directions

1. In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
2. Turn out dough on a floured board.
3. Knead until smooth- about 5 to 10 minutes.
4. Let rise about 45 minutes, until it doubles in size and punch down.
5. Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
6. Round the dough on kneading board.
7. Place dough upside down in a bowl lined with a lint-free, well floured towel.
8. Let rise until double in size.
9. While the bread is rising for the third time, put a pan of water in the bottom of the oven.
10. Preheat oven to 450 degrees.
11. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
12. Bake loaf at 450 degrees F for 15 minutes.
13. Reduce heat to 375 degrees and bake for 30 more minutes, or until done.