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1
In a large bowl, whisk together the flour, sugar, salt, Italian seasoning and yeast. Add the 1/2 cup olive oil and the warm water and mix with a wooden spoon or spatula until all the flour has been mixed in and a loose dough forms. Cover the bowl with plastic wrap, and set it on the counter for at least 8-10 hours (or overnight).
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2
Once the risen dough is ready (it will look puffy and bubbly), preheat the oven to 450u00b0F. Once the oven has preheated, place an uncovered Dutch oven pot in the oven for 30-40 minutes. Meanwhile, remove the dough from the bowl with floured hands, and set it on a lightly floured surface. Use your hands to shape the dough into a round ball, and let it rest while the Dutch oven is in the 450u00b0F oven.
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3
Once the Dutch oven has been in the 450u00b0F for 30-40 minutes, remove it from the oven. Drizzle 1 teaspoon of olive oil in the bottom of the pan, and sprinkle with 1 teaspoon of cornmeal. Carefully place the dough ball in the Dutch oven, and make three or four cuts in the top of it with a sharp knife. Drizzle the dough with the remaining teaspoon of olive oil, sprinkle with the remaining 1 teaspoon cornmeal, and place the lid on the Dutch oven pot.
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4
Return to the oven and bake, covered, for 30-35 minutes at 450u00b0F. After 30-35 minutes, remove the lid from the Dutch oven and continue baking for about 10 more minutes, until the bread is golden brown. Remove the pot from the oven. Remove the bread from the Dutch oven and let it cool completely before enjoying!
