• 2  Cups flour (plus ½ cup extra)
• 1  Cup water
• 1  Package of fast rising active dry yeast
• ¾  Teaspoon salt
• 2  Teaspoons honey or sugar
• 1  Tablespoon olive oil
• Cornmeal

     1. In a bowl, add the 2 cups of flour, yeast and salt. Stir to blend.

     2. In a saucepan, heat the water to 115 -125ºF. Add the  honey and
         the olive oil. Add this to the bowl with the flour and yeast. Mix to
         blend. Work the flour until smooth and elastic (5 minutes).

     3. Add the extra ½ cup of flour to the bowl and work it in. Turn the
        dough onto a floured surface and knead until the dough is smooth
         (10 minutes). If necessary, add more flour to prevent the dough
         from being sticky. Form into a ball.

     4. Place the dough in a greased large bowl and cover with plastic
         wrap. Cover the bowl with a dish towel and allow the dough to
         rise in a warm place (80ºF) until it doubles in bulk (30-45 minutes).

     5. Punch the dough down. Invert the bowl with the dough onto a
         greased flat surface and cover the dough with the bowl. Let  the
         dough rest and rise again for 30 - 45 minutes.

     6. Stretch the dough and form it into a long, slender, round loaf. Sprinkle
         cornmeal on the bottom of a large flat cookie tray. Center the loaf
         on the tray.

     7.Bake in a preheated 350ºF oven for 30 minutes. The bread  should
         be golden and hollow sounding when tapped on. Brush the top of
         the bread with olive oil and serve hot out of the oven.