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Kalamata Olive and Garlic Bread
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Discover hidden garlic and tangy olives under a crispy crust with help from your food processor.
Ingredients:
  • 4 cups all-purpose flour
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 1 tablespoon non-iodized salt
  • 0.75 cup warm water (110 degrees F/45 degrees C)
  • 5 cloves garlic, minced
  • 0.5 cup pitted Kalamata olives, chopped
  • 1 tablespoon cornmeal
Instructions:
  • Dissolve sugar in warm water in a medium bowl. Add yeast, stir, and let it sit in a warm place for 5 to 10 minutes to proof.
  • Preheat oven to a cozy 105 degrees Fahrenheit (40 degrees Celsius) and place an oven-safe bowl inside to warm up.
  • Add flour and salt to the food processor bowl, then pulse briefly.
  • - Begin by activating the food processor. - Slowly pour the proofed yeast into the flour through the opening. - Quickly incorporate the extra 3/4 cup of warm water followed by the olive oil. - Process for approximately 1 minute or until a smooth dough ball forms along the sides of the processor bowl. - If the dough appears too moist, gradually sprinkle in some flour through the top while continuing to process. Conversely, if the dough seems too dry, include a bit more water until you reach the desired consistency.
  • Stop the food processor. Take off the lid and transfer the dough to the preheated bowl. Cover with a plate or plastic wrap.
  • Allow the dough to proof for 30 minutes in a cozy spot, such as in a lukewarm oven.
  • Combine fragrant minced garlic with flavorful chopped olives in a small bowl, letting the enticing mixture sit.
  • After the dough has risen, gently transfer it to a floured board. Create an indentation in the dough and fill it with the olive mixture. Knead the dough 10 times, ensuring the majority of the mixture stays in the center. Shape the dough into a log or round loaf.
  • Prepare your desired pan by greasing it and sprinkling with cornmeal. Transfer the loaf onto the pan, cover with greased plastic wrap, and allow it to rise until doubled in size, approximately 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Bake the bread in a preheated oven until golden brown and the loaf sounds hollow when tapped, approximately 30 minutes. Then, cool on a wire rack.

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