Ingredients

3 cups bread flour

2 Tablespoons instant yeast

2 Tablespoon sugar

1 teaspoon salt

1/2 cup chopped black olives (Greek or nicoise)

3 Tablespoons extra virgin olive oil

10 ounces warm water

Cornmeal to dust pan

A little extra flour for kneading

Mix all ingredients in large bowl. Turn out dough on floured board. Knead until smooth and elastic (5 to 10 minutes). Set aside and let rise 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.

Put a pan of water in the bottom of the oven and preheat oven to 500 degrees F. Round the dough on board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise to double in size.

Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf in oven at 500 degrees F. for 15 minutes. Reduce heat to 375 degrees F. for 30 more minutes until done.

• L'Auberge Provençale on VirtualCities.com
• L'Auberge Provençale Bed and Breakfast Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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