Kalamata Olive and Garlic Bread

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.

Step: 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.

Step: 2

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

Step: 3

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

Step: 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.

Step: 5

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

Step: 6

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

Step: 7

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

Step: 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.

Step: 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.

Step: 10

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

Step: 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.

Per Serving: 200 calories; protein 4.9g; carbohydrates 34.6g; fat 4.5g; sodium 644.1mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.