ONION & OLIVE BREAD

Onion & Olive Bread image

Provided by Diana Adcock

Time 4h

Yield 1 loaf

Number Of Ingredients 11

Previous Next

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

Steps:

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