Rustic Olive Bread

A recipe adapted from a bunch i've read about, while trying to replicate an incredible loaf from a bakery in Brooklyn. The end result is pretty close to the one i dream about.

3/4 c. warm water
1 package dry yeast
2 T. rosemary, chopped
1 c. nice, black olives, pitted and chopped
1 T. salt
1 T. sugar
1/4 nice olive oil
3 c. flour
cornmeal for dusting baking sheet

Dissolve yeast in warm water and let sit until it appears creamy and has bloomed. Combine the rosemary, olives, salt, sugar and oil in a large bowl. Measure the flour out into another bowl.

Combine yeast with other ingredients except flour. Stir well. Stir in flour about a half of cup at a time until dough forms.

Turn out onto floured surface and knead for 8 minutes. Add more flour to the table if necessary to keep dough from feeling tacky. When properly kneaded, the dough should feel smooth, elastic and require no more flour.

Grease a large bowl. Plop in the dough. Turn the dough to grease it all. Cover with plastic wrap and allow to rise over an hour, until double in bulk.

Punch dough down and shape into an oblong or round loaf. Place on a baking sheet sprinkled generously with cornmeal and then cover it with damp kitchen towel. Preheat oven to 400 while the loaf rises for 30-35 minutes.

Bake for 40-45 minutes. Loaf should sound hollow when tapped on the bottom. Cool on a wire rack.