440g bread flour
2 tsp dried active yeast
1 Tbsp agave syrup
1 tsp salt
90g (2/3rds cup) chopped black olives
2 Tbsp olive oil
300ml (1 1/4 cups) warm water (45 C)
1 tablespoon polenta
In a large bowl, mix together flour, yeast, agave syrup, 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. Place upside down
in a bowl lined with a 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 250 C. (480F) Gently turn loaf out onto a baking tray that has been
lightly oiled and dusted with polenta. Bake loaf in preheated oven for 15 minutes.
Reduce heat to 190C (375F), continue to bake for 30 minutes or until done.