Rustic Garlic Bread

3 cups all-purpose flour1 package active dry yeast2 teaspoons sugar 1/2 teaspoon salt1 cup, plus 2 tablespoons warm water (115 to 120 degrees)3 1/2 tablespoons, plus 1 teaspoons olive oil, divided10 large cloves garlic, peeled and coarsely chopped1 teaspoon cornmeal1 egg whiteHeat oven to 200 degrees; then turn off an leave oven closed.In large metal or glass bowl, stir together flour, yeast, sugar and salt. Add water and 2 tablespoons olive oil; stir with spoon until soft dough forms.Turn dough out on lightly oiled table/surface. Knead dough until soft, about 5 minutes. If dough seems tight, add 1 teaspoon olive oil. Form dough into ball.Coat bowl with 1 teaspoon olive oil. Roll dough in bowl to coat with oil. Cover bowl tightly with plastic wrap. Place bowl on towel in warm oven, covered with light towel. Let dough rise until doubled in bulk, about 30-40 minutes.In sauté pan, cook garlic in 1 1/2 tablespoons olive oil until soft. Take off heat and cool.Punch dough down and make well in center. Spoon garlic into dough and bring dough together to seal. Flatten into disk. Brush top of dough with remaining olive oil in sauté pan.Sprinkle baking sheet with cornmeal. Place dough onto cornmeal. Cover loosely with plastic wrap and light towel. Return to oven. Let dough rise until light and doubled in bulk, about 30 minutes.Heat oven to 375 degrees. Using sharp knife, make 3, 1-inch deep slashes across dough ball. Brush loaf lightly with egg white. Bake until golden brown and loaf sounds hollow when tapped, about 50 minutes.Cool 10 minutes on pan. Move to rack and cool 30 minutes before slicing.Serves 14.Baker's hint: For a more powerful garlic punch, use 15 garlic cloves instead of 10.Nutrition values per serving : 138 calories, 4g fat (1 g saturated fat), 22 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 78 mg sodium.