Onion & Olive Bread

This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.

• Ready In: 4 hrs
• Yields: 1 loaf

Ingredients

• 1  tablespoon dry active yeast
• 1⁄2 teaspoon sugar
• 1  cup water
• 4 1⁄2 cups unbleached flour
• 1  teaspoon salt
• 1⁄4 cup olive oil
• 1  cup pitted black olives, sliced (Kalmata if you can)
• 1  medium red onion, diced
• 1 -2  tablespoon cornmeal
• 1  teaspoon butter
• 1  cup  shredded sharp cheddar cheese

Directions

1. In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
2. Let stand for 5 minutes.
3. In a large bowl combine the flour and salt.
4. Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
5. Mix until dough is evenly blended, around 3 minutes or so.
6. Turn out onto a lightly floured board and kneed for 10 minutes.
7. Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
8. Sprinkle a pizza pan with the corn meal.
9. Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
10. Preheat oven to 400 degrees.
11. Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
12. Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
13. Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
14. Remove and let cool on a rack.