Step 1
In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast stir in yeast and let stand for 5 to 10 minutes in a warm place.
Step 2
Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
Step 3
Place flour in bowl of food processor. Add salt and pulse for a few seconds.
Step 4
Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 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 water.
Step 5
Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
Step 6
Let rise for a half hour in a warm place like the lukewarm oven.
Step 7
In a small bowl combine minced garlic and chopped olives. Set aside.
Step 8
Once dough has risen transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
Step 9
Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan cover with greased plastic wrap and let rise until doubled about 30 minutes.
Step 9
Preheat oven to 350 degrees F (175 degrees C).