Kalamata Olive and Garlic Bread

Kalamata Olive and Garlic Bread

33

"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil."

Ingredients

{{adjustedServings}} servings 200 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  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.
  2. Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
  3. Place flour in bowl of food processor. Add salt and pulse for a few seconds.
  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.
  5. Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
  6. Let rise for 1/2 hour in a warm place.
  7. In a small bowl, combine minced garlic and chopped olives. Set aside.
  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.
  9. Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off.
  10. Let dough rise in warm oven for 1/2 hour, or until light and puffy. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C).
  11. Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.
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Reviews

33
  1. 38 Ratings

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Delicious and one I will make again! I thought the dough seemed too wet when I kneaded in the olives and garlic, but the bread is big, moist and excellent, so I wouldn't change the amount of flo...

I made this bread yesterday. Followed the recipe to a T. I measured the flour with my scale weighing 1 pound = 4 c of flour. This is one of the easiest recipes for bread that I've ever used. ...

I was rather skeptical while making this bread. It was extremely easy, but when I began kneading the dough, the entire filling burst through and all over my counter. I just managed the get the...