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1 1/2 c Unsifted bread flour 1 1/2 ts Cornmeal
1 1/2 c Whole-wheat flour 1/4 c Oil-cured ripe olives,
1 pk Rapid-rising dry yeast -halved and pitted
1 tb Sugar 1/4 c Cured green olives, halved
1 ts Salt -and pitted
1 1/4 c Very warm water (120′ to Topping (recipe follows)
-130-F) Fresh rosemary sprig (opt.)
1/4 c Plus 1 T olive oil
1. In large bowl, preferably of heavy- duty electric mixer, combine
bread and whole-wheat flours, yeast, sugar, and salt.
2. With wooden spoon or dough hook of mixer, beat in water and 1/4C
oil until a sticky dough forms (dough will not hold its shape).
3. Lightly grease a 12- or 14-inch-round pizza pan; sprinkle pan with
cornmeal. With floured fingers, press dough into pizza pan. Cover with
clean cloth and let rise in warm place, away from drafts, until
double in siz about 25 minutes.
4. Heat oven to 350’F. Brush top of bread with remaining 1 T olive
oil; sprinkle with olive halves, then Topping. Bake 30 to 35 minutes
or until well browned and bread sounds hollow when tapped on top.
Cool bread on wire rack at least 10 minutes before serving. Garnish
with fresh rosemary sprig, if desired.
Topping: In small bowl, combine 2 teaspoons fresh rosemary, 2 t
sugar, 1 t coarse (kosher) salt, and 1/2 t ground black pepper.
Country Living/Jan/94 Scanned & fixed by DP and GG
Yields
1 loaf
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