OLIVE BATTER BREAD

FOR THE BREAD:
1 1/2 cups unsifted bread flour
1 1/2 cups whole-wheat flour
1 pkg rapid-rising dry yeast
1 tbsp sugar
1 tsp salt
1 1/4 cups very warm water (120 to 130 degrees F)
1/4 cup plus 1 tbsp olive oil, divided use
1 1/2 tsp cornmeal
FOR THE TOPPING:
2 teaspoons fresh rosemary
2 tsp sugar
1 tsp coarse (kosher) salt
1/2 tsp ground black pepper
TO FINISH THE BREAD:
1/4 cup oil-cured ripe olives, halved and pitted
1/4 cup cured green olives, halved and pitted
fresh rosemary sprig (optional garnish)

In large bowl, preferably of heavy-duty electric mixer, combine bread and whole-wheat flours, yeast, sugar, and salt. With wooden spoon or dough hook of mixer, beat in water and 1/4 cup oil until a sticky dough forms (dough will not hold its shape).

Lightly grease a 12- or 14-inch-round pizza pan; sprinkle pan with cornmeal.

With floured fingers, press dough into pizza pan. Cover with clean cloth and let rise in warm place, away from drafts, until double in size about 25 minutes.

TO MAKE THE TOPPING:
In small bowl, combine 2 teaspoons fresh rosemary, 2 tsp sugar, 1 tsp coarse (kosher) salt, and 1/2 tsp ground black pepper. Set aside.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Brush top of bread with remaining 1 Tbsp olive oil; sprinkle with olive halves, then the Topping.

Bake 30 to 35 minutes or until well browned and bread sounds hollow when tapped on top. Cool bread on wire rack at least 10 minutes before serving.

Garnish with fresh rosemary sprig, if desired.

Source: Country Living magazine, January 1994