Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, An Recipe

• 1 env of yeast, (1/4 oz)
• 1 Tbsp. Extra virgin olive oil
• 1 Tbsp. Sugar
• 1 c. Hot water, (120 degrees F. to 130 degrees F.)
• 1 Tbsp. Salt
• 3 c. Flour, plus 1/4 c. for dusting board
• 1/4 c. Corn meal
• 1/4 c. Extra virgin olive oil
• 1 Tbsp. Garlic, chopped
• 1/2 c. Black olives, minced
• 1/2 c. Roasted pine nuts
• 1 Tbsp. Garlic chopped
• 1/2 c. Sundried tomatoes, minced
• 1/4 c. Minced fresh rosemary
• 1/2 c. Basil, minced
• 2 Tbsp. Cracked black pepper
• 1/2 c. Parmesan Reggiano Cheese

Directions