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1
In a large bowl or in the bowl of a stand mixer, combine yeast, sugar and 1/3 cup warm water. Let the mixture sit for 10 minutes until foamy (if it doesn't foam up, discard and try again).
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2
Add remaining 1 cup water, all-purpose flour, cornmeal, 11/2 cups bread flour and the salt; stir to form a dough.
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3
Knead dough on a lightly floured surface for 10 minutes, adding more flour as needed to make a smooth, soft, elastic and only slightly sticky dough. Or if preferred you can knead it for 5 minutes in a stand mixer with dough hook attachment on medium speed, adding more flour as needed to make a smooth, soft, elastic and only slightly sticky dough.
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4
By hand, carefully knead in the sun-dried tomatoes, olives and basil until evenly distributed throughout dough. Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place for 1 to 11/2 hours until doubled.
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5
When dough is doubled, line a baking sheet with parchment paper and sprinkle lightly with flour. Punch down dough and transfer to the baking sheet.
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6
Gently pat dough into a 10-by-8-inch oval. Fold one long side up and over to the center; press the edge into the center of the dough to adhere. Fold the other long side up and over to the center; press edge into the center of the dough to adhere. Pinch and press ends of dough to form points (so the dough almost looks like a large football).
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7
Cover with lightly greased plastic wrap and let dough rise in a warm place for 45 minutes to 1 hour until doubled.
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8
Heat oven to 400 F. Uncover dough and brush lightly with oil. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing.
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9
Recipe adapted from The Big Book of Bread.
