Olive Bread

Yields 2 servings.

Ingredients:

1pk Active dry yeast.
1c Warm water (about 110 degrees).
1c Warm milk (about 110 degrees).
2tb Sugar.
0.50c Yellow cornmeal; plus.
2tb Yellow cornmeal.
1c Tapenade.
2ts Salt.
5c Flour (to 5 1/2 cups).
1 Bottle extra-virgin oliveoil; (small bottle).
3oz Thinly-sliced proscuitto.
2oz Parmigiano-reggiano cheese shaved.
1 Fresh basil leaves.
Directions:

Preheat the oven to 350 degrees. In the bowl of a standing electric mixer, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved.

Whisk in the sugar, 1/2 cup of cornmeal and the olives. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves.

Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 mins.