Olive Oil & Rosemary Bread

Makes one loaf, about 18 ounces

⅓ cup flavorful extra virgin olive oil 2 teaspoons dried rosemary 4 ⅓ cups bread or all-purpose flour 2¼ teaspoons sea salt (may use kosher salt) 1 packet (2½ teaspoons) active dry yeast 1 3/8 cups warm water (about 105°F) Corn meal for the baking sheet Flour for dusting the bread

Calories 136 (31% from fat) • carb. 20g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg • sod. 170mg • calc. 7mg • fiber 1g

Combine the olive oil and rosemary, let stand 10 minutes or longer. Place the flour, salt and yeast in the work bowl of the Cuisinart® Food Processor fitted with the metal (or plastic) dough blade. With the machine running on Dough Speed (if available), add the rosemary olive oil through the small feed tube in a steady stream. After the olive oil has been incorporated, add the water through the small feed tube in a steady stream, only, as fast as the flour will absorb it. After the dough has formed a ball, process for 1 minute longer to knead. Remove the dough from the work bowl, shape into a ball, dust with flour, and place in a resealable food storage bag and seal. Let rise in a warm place until doubled, about 1 hour. Punch down and let rise again for 1 hour (this second rise can be skipped if pressed for time - but adds to the flavor and texture of the bread). Punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with corn meal. Roll the dough on a lightly floured work surface until it is a rope about 32 inches in length. Join ends to make an oval or a ring. Transfer to prepared baking pan and cover with plastic wrap. Let rise at room temperature until almost doubled - about 45-60 minutes. Fifteen minutes before baking, preheat the oven to 450°F. Uncover the loaf and dust with flour. Bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 20-25 minutes, until browned and hollow sounding when tapped. Place on a wire rack to cool before cutting. Bread can be warmed again to serve.