Just Italian Bread - cooking recipe

Ingredients

Bread
cornmeal
2 1/4 teaspoons dried yeast
1/4 cup warm water
3 - 3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon agave nectar (or honey, if not vegan)
1 tablespoon olive oil
1 cup warm water, extra
Glaze
1 tablespoon water
1/2 teaspoon salt

Preparation

Dissolve yeast in 1/4 cup warm water. Cover and leave in warm place until frothy--approximately 5-10 minutes.
Meanwhile, sift 3 cups flour with salt into a large bowl. Make a well in the center.
Pour yeast/water mixture, Agave, oil, and 1 cup extra water into the well.
Using a wooden spoon, stir until mixture is well-combined and forms a rough ball. Turn out onto a lightly-floured surface, and knead until the dough is smooth and elastic, about 10 minutes. Add extra flour as necessary to form a smooth ball.
Place dough in large, lightly oiled bowl. Brush surface of dough with oil. Cover and leave to rise in warm place for about 1 hour or until well risen.
Sprinkle a baking sheet with cornmeal.
Punch down dough and knead for 1 minute. Shape dough into smooth ball and place on prepared baking sheet. Slightly flatten top.
Using a sharp knife, slash a criss-cross/checkerboard pattern into the top of the dough. Cover and leave to rise in warm place for about 1 hour or until well risen.
Preheat oven to 350\u00b0F Place a shallow baking dish containing 2 cups of water in the bottom of the oven to help bread form a hard crust.
Brush dough with glaze of water and salt; sprinkle with cornmeal or flour.
Bake 35-40 minutes or until base of bread sounds hollow when tapped. Cool on a wire rack.