Olive Oil Bread

In the bowl of an electric mixer, combine the water, flour, yeast, and olive oil. Set your paddle attachment to low speed and mix until the ingredients are JUST incorporated. Cover with plastic wrap and let rise in a warm place until doubled in bulk -- about 1 hour and 15 minutes.

Attach the bowl to the mixer fitted with the dough hook. Add the salt, and mix to combine on low speed. Raise the speed to medium, and beat until the dough pulls away from the sides of the bowl, but is still sticky (about 2 minutes).

Turn out the dough onto a lightly floured surface and knead it for approx. 1 minute. Then transfer the dough to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap and let rise in a warm place until, again, doubled in bulk (about 1 hour)

Return the dough to a lightly floured surface and fold in the following way: 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 the seal. Flip dough seam side down, cover with the oiled plastic wrap, and let rest for about 15 minutes.

Dust a large wooden peel with cornmeal and set aside. Transfer dough to a clean work surface. To shape, 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.

Transfer the round to the wooden peel (or cutting board), and drape with the oiled plastic wrap. Let rest until slightly puffed: 30 minutes.

Meanwhile, place a baking stone on the bottom oven rack and preheat the oven to 450 degrees F.

Make four slashes on the top of the loaf with a knife (to form a square -- which helps make sure the bread bakes evenly). Slide the loaf onto the stone.

Bake until the crust is a dark, golden brown (about 35 minutes). Place bread on wire rack to cool before slicing.