Mediterranean Black Olive Bread - cooking recipe

Ingredients

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon italian seasoning
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Preparation

In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
Turn out dough on a floured board.
Knead until smooth- about 5 to 10 minutes.
Let rise about 45 minutes, until it doubles in size and punch down.
Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
Round the dough on kneading board.
Place dough upside down in a bowl lined with a lint-free, well floured towel.
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.
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 450 degrees F for 15 minutes.
Reduce heat to 375 degrees and bake for 30 more minutes, or until done.