This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.

  • Place flour in bowl of food processor. Add salt and pulse for a few seconds.

  • 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.

  • Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.

  • Let rise for a half hour in a warm place, like the lukewarm oven.

  • In a small bowl, combine minced garlic and chopped olives. Set aside.

  • 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.

  • Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

Nutrition Facts

199.8 calories; 4.9 g protein; 34.6 g carbohydrates; 0 mg cholesterol; 644.1 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2003
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 flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful. Read More
(35)

Most helpful critical review

Rating: 2 stars
08/15/2004
Given the glowing reviews I was disappointed. This is a flat-tasting substanceless bread essentially a loaf of wonder bread with diced garlic and olive in it. I was able to improve it a bit by drizzling olive oil on top and coating the loaf with fresh rosemary but I still won't make it again. The bread with cloves of garlic that my grocery (Albertson's) deli makes is far heartier and tastier. Read More
(5)
43 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/05/2003
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 flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful. Read More
(35)
Rating: 5 stars
06/05/2003
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 flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful. Read More
(35)
Rating: 5 stars
05/24/2005
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. Wonderful results. Will make again. Thanks for posting this recipe. Read More
(22)
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Rating: 5 stars
06/09/2003
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 dough into a ball pressed some of the filling onto the surface of the dough and decided to try baking it anyways. It was wonderful! My husband myself and our two young children polished off most of the loaf at dinner and finished the rest for breakfast the next morning. Next time I make it (which will be soon) I'll just knead it altogether and not worry about keeping the filling in the middle. Do try this delicious bread. We ate it with souvlaki and a Greek salad. Read More
(20)
Rating: 5 stars
02/15/2011
Very tasty! I used a more traditional method for rising instead of heating anything and I made the whole recipe by hand. I did use Black and Green Olives because I didn't have Kalamata...although I do love Kalamta!! I let it rise for a full hour on the second rise after shaping. The end result was soft and moist...packed with flavor! I'll try the addition of some olive brine in place of some water next time and maybe a little rosemary. I also only used 1 tsp of salt in the dough because I was using such salty olives! Wonderful recipe-thanks. Read More
(13)
Rating: 5 stars
01/10/2008
Found this recipe while looking for a roasted garlic bread recipe. It was really good! The method described really sped up the proofing process. I used my Kitchen Aid mixer instead of a food processor. Here's the ingredient changes I used: only 2 cloves of garlic as what I had was getting a little dry and thus more pungent and a Tbl of dried rosemary crushed. Read More
(12)
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Rating: 5 stars
12/06/2010
This makes a very satisfying dense yet tender loaf. I followed the recipe exactly and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread. Read More
(8)
Rating: 5 stars
04/14/2009
this bread is sooo sooo good!! the whole house smells wonderful after i baked this!! i also roasted the garlic before i put it in the bread and io sprikled some oregeno on top. i just mixed it all in bowl. and then baked it in the bowl so it would be perfectly round. it turned out great! Read More
(8)
Rating: 5 stars
08/26/2008
Very easy and very good. I just mixed it with a spoon and then my hands and kneaded it a bit in the bowl. I made it with whole wheat flour and it still came out very moist. I got half way through the recipe before I realized I was out of Kalamata olives. Oops! I used green olives instead and it was tasty! It did end up a little too salty with the green olives though so if I do that again I'll cut some of the salt in the bread. Great recipe and I'll be using it again! Read More
(6)
Rating: 4 stars
02/18/2008
This bread was so easy to make! I made it by hand because I love the process. It turned out great and was quite tasty along with our lentil soup. I added fresh rosemary to the filling and kneaded the ingredients through the bread. The filling poked out in places but looked pretty and rustic. The texture of the bread was like country white...was hoping it would be more like an Italian loaf...not sure how to achieve that texture since I'm not very experienced in bread baking. This would be a great recipe baked as foccacia too! Read More
(5)
Rating: 2 stars
08/15/2004
Given the glowing reviews I was disappointed. This is a flat-tasting substanceless bread essentially a loaf of wonder bread with diced garlic and olive in it. I was able to improve it a bit by drizzling olive oil on top and coating the loaf with fresh rosemary but I still won't make it again. The bread with cloves of garlic that my grocery (Albertson's) deli makes is far heartier and tastier. Read More
(5)