Kalamata Olive and Garlic Bread

4.6
(44)

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.

14
14
14
14
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
2 hrs
Servings:
12
Yield:
1 loaf

Ingredients

  • 4 cups all-purpose flour

  • ½ cup warm water (110 degrees F/45 degrees C)

  • 1 tablespoon white sugar

  • 1 tablespoon active dry yeast

  • 1 tablespoon non-iodized salt

  • ¾ cup warm water (110 degrees F/45 degrees C)

  • 3 tablespoons olive oil

  • 5 cloves garlic, minced

  • ½ cup pitted Kalamata olives, chopped

  • 1 tablespoon cornmeal

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 a half hour in a warm place, like the lukewarm oven.

  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. 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.

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

  11. 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 (per serving)

200 Calories
5g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 200
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 644mg 28%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 2%
Calcium 15mg 1%
Iron 2mg 13%
Potassium 72mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love