In a medium bowl dissolve sugar in ½ cup warm water.
To proof yeast, stir in yeast and let stand for 5 to 10
minutes in a warm place.
Preheat oven to 105°F .
Warm an pyrex bowl in the oven.
Place the flour in the bowl of the food processor.
Add salt and pulse for a few seconds.
Start food processor.
Pour proofed yeast into flour through hole.
Immediately add the additional ¾ cup warm water, then
the olive oil.
Process for about 1 minute or until dough ball cleans
the sides of the processor bowl.
If dough is too wet add a little flour through the top
while processing, or if too dry, add a little more
Turn off food processor.
Remove lid and transfer dough to the heated bowl.
Cover with a plate or plastic wrap.
Let rise for ½ hour in a warm place.
In a small bowl, combine minced garlic and chopped
Once dough has risen transfer dough to a lightly floured
Make an indentation in the dough and place olive mixture
Knead dough 10 times.
Bulk of mixture should remain in middle of dough.
Form dough into a log or round loaf shape.
Sprinkle cornmeal onto a greased baking sheet and place
loaf on top.
Turn oven to 150°F for 2 minutes and then turn off.
Let dough rise in warm oven for ½ hour, or until light
Remove loaf and increase oven temperature to 350°F .
Bake bread at 350°F for 30 minutes or until loaf sounds
hollow when tapped.
Remove from oven and cool on a wire rack.