Recipe by Martha Dibblee
"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil."
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warm water (110 degrees F/45 degrees C)
active dry yeast
warm water (110 degrees F/45 degrees C)
seedless Kalamata olives, chopped
Delicious and one I will make again! I thought the dough seemed too wet when I kneaded in the olives and garlic, but the bread is big, moist and excellent, so I wouldn't change the amount of flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful.
Given the glowing reviews, I was disappointed. This is a flat-tasting, substanceless bread, essentially a loaf of wonder bread with diced garlic and olive in it. I was able to improve it a bit by drizzling olive oil on top and coating the loaf with fresh rosemary, but I still won't make it again. The bread with cloves of garlic that my grocery (Albertson's) deli makes is far heartier and tastier.
I made this bread yesterday. Followed the recipe to a T. I measured the flour with my scale weighing 1 pound = 4 c of flour.
This is one of the easiest recipes for bread that I've ever used. Wonderful results. Will make again. Thanks for posting this recipe.
I was rather skeptical while making this bread. It was extremely easy, but when I began kneading the dough, the entire filling burst through and all over my counter. I just managed the get the dough into a ball, pressed some of the filling onto the surface of the dough, and decided to try baking it anyways. It was wonderful! My husband, myself and our two young children polished off most of the loaf at dinner, and finished the rest for breakfast the next morning. Next time I make it (which will be soon), I'll just knead it altogether, and not worry about keeping the filling in the middle. Do try this delicious bread. We ate it with souvlaki and a Greek salad.
Very tasty! I used a more traditional method for rising instead of heating anything, and I made the whole recipe by hand. I did use Black and Green Olives because I didn't have Kalamata...although I do love Kalamta!! I let it rise for a full hour on the second rise after shaping. The end result was soft and moist...packed with flavor! I'll try the addition of some olive brine in place of some water next time and maybe a little rosemary. I also only used 1 tsp of salt in the dough because I was using such salty olives! Wonderful recipe-thanks.
Found this recipe while looking for a roasted garlic bread recipe. It was really good! The method described really sped up the proofing process. I used my Kitchen Aid mixer instead of a food processor. Here's the ingredient changes I used: only 2 cloves of garlic as what I had was getting a little dry and thus more pungent and a Tbl of dried rosemary, crushed.
This makes a very satisfying, dense yet tender loaf. I followed the recipe exactly, and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives, but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread.
this bread is sooo sooo good!! the whole house smells wonderful after i baked this!! i also roasted the garlic before i put it in the bread, and io sprikled some oregeno on top. i just mixed it all in bowl. and then baked it in the bowl so it would be perfectly round. it turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Kalamata Olive and Garlic Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 200
** Calories from Fat: 40
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