Kalamata Olive And Garlic Bread

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 degrees F. 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 onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F 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 350F. Bake bread at 350 degrees F for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.