Add enough warm water to olive juice to equal 1 cup of total liquid. Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start.
: Depending on how much juice is in the olives, you might need to add additional flour. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoons at a time). The same is true if the dough is looking dry and gnarly. Add warm water, a tbsp. at a time.
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten.
Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover with plastic wrap, and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 °F (195 °C).
After dough has risen, slash the bread with a very sharp knife making three 1/2" deep diagonal slashes. Brush the top of the bread with cold water and bake until nicely browned, about 20 to 25 minutes. A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 °F (90 °C).
Cornstarch Glaze: 1 cup cold water mixed with 1 teaspoon cornstarch. Place in pan and bring to a boil, stirring constantly. Remove from heat and brush top of bread 10 minutes before removing from the oven (this give the crust a nice crunch).