My first artisan bread!

Mediterranean Olive Bread

Ingredients:

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped kalamative olives
3 tablespoons olive oil
1 1/2 tsp. garlic powder
1 tsp. italian seasoning
1/2 cup parmesean cheese
1 1/4 cups warm water
1 tablespoon cornmeal

Directions:

In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a 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.

Round the dough on kneading board. Let rise until double in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 450 degrees F .

Gently turn loaf out onto a pizza stone that has been lightly oiled and dusted with cornmeal.
Bake loaf at 450 degrees F for 10 minutes. Reduce heat to 375 degrees F. Bake for 35 more minutes, or until done.