Olive Bread I
| Yield: | 2 Servings |
| Categories: | Rolls |
| 1 | pk | Active dry yeast |
| 1 | c | Warm water; (about 110 degrees) |
| 1 | c | Warm milk; (about 110 degrees) |
| 2 | tb | Sugar |
| 1/2 | c | Yellow cornmeal; plus |
| 2 | tb | Yellow cornmeal |
| 1 | c | Tapenade I; see * Note |
| 2 | ts | Salt |
| 5 | c | Flour -; (to 5 1/2 cups) |
| 1 | Bottle Extra-virgin olive oil; (small bottle) | |
| 3 | oz | Thinly-sliced Proscuitto |
| 2 | oz | Parmigiano-Reggiano cheese; shaved |
| Fresh basil leaves |
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