Mediterranean Black Olive Bread

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 for 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.

Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees F for 15 minutes.

Reduce heat to 375 degrees F. Bake for 30 more minutes or until done.