Kalamata Olive and Garlic Bread recipe

1 servings

4 cups all-purpose flour

1/2 cup warm water (110 degrees F/45 degrees C)

1 tablespoon white sugar

1 tablespoon active dry yeast

1 tablespoon non-iodized salt

3/4 cup warm water (110 degrees F/45 degrees C)

3 tablespoons olive oil

5 cloves garlic, minced

1/2 cup seedless Kalamata olives, chopped

1 tablespoon cornmeal

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.

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 1/2 hour in a warm place.

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.

Sprinkle cornmeal onto greased baking sheet and place loaf on top.

Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off.

Let dough rise in warm oven for 1/2 hour, or until light and puffy.

Remove loaf and increase oven temperature to 350 degrees F (175 degrees C).

Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped.

Remove from oven and cool on a wire rack.