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1
In the bowl of an electric mixer, combine the water, flour, yeast, and olive oil; stir with a wooden spoon until all ingredients are incorporated.
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2
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 hour to 1 hour 15 minutes.
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3
Attach the bowl to the mixer fitted with the dough hook.
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4
Add the salt, and mix to combine on low speed.
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5
Raise the speed to medium, and beat until the dough pulls away from the sides of the bowl but is still sticky, about 3 minutes.
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6
Turn out the dough onto a lightly floured work surface.
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7
Knead it for 1 minute, then transfer to a large, lightly oiled bowl.
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8
Cover with lightly oiled plastic wrap.
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9
Let rise in a warm place until doubled in bulk, about 1 hour.
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10
Return the dough to a lightly floured work surface.
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11
Fold in the following fashion: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal.
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12
Flip the dough seam side down on the work surface, and cover with oiled plastic wrap; let rest for about 15 minutes.
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13
Dust a large wooden peel with cornmeal; set aside.
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14
Transfer dough to a clean work surface.
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15
(If the dough is overly sticky, you can lightly flour the surface.)
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16
To shape the dough, cup it between your rounded palms; roll it in a circular motion, pulling down on the surface of the dough to form a tight, smooth round.
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17
(The bottom of the dough should catchor drag a bit on the table as you roll; this will help it take shape.)
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18
Transfer the round of dough to the prepared peel, and drape with a piece of oiled plastic wrap.
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19
Let the dough rest on the peel until slightly puffed, about 30 minutes.
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20
Meanwhile, place a baking stone on the floor of the oven.
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21
Preheat the oven to 450F.
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22
With a lame or a razor blade, make four slashes on top of the loaf to form a square.
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23
Slide the loaf onto the stone, and bake until the crust is dark golden brown, about 35 minutes.
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24
Place bread on a wire rack to cool before slicing.
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25
Follow instructions for Olive-Oil Bread, dividing the dough into 16 pieces (2 1/2 ounces each) with a bench scraper.
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26
Shape the dough balls as directed above, and transfer to a baking sheet lined with oiled parchment paper.
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27
Let rise, then bake until rolls are golden brown, about 20 minutes.
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28
Once the loaf is shaped, a square is slashed into the risen dough.
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29
The slashes help ensure that the bread will expand evenly as it bakes.
