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.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
200 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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 3
Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
Step 4
Place flour in bowl of food processor. Add salt and pulse for a few seconds.
Step 5
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 6
Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
Step 7
Let rise for a half hour in a warm place, like the lukewarm oven.
Step 8
In a small bowl, combine minced garlic and chopped olives. Set aside.
Step 9
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 10
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 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.
