Kalamata Olive and Garlic Bread Recipe - Allrecipes.com
Kalamata Olive and Garlic Bread Recipe

Kalamata Olive and Garlic Bread

Recipe by  

"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  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.
  2. Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
  3. Place flour in bowl of food processor. Add salt and pulse for a few seconds.
  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.
  5. Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
  6. Let rise for 1/2 hour in a warm place.
  7. In a small bowl, combine minced garlic and chopped olives. Set aside.
  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.
  9. 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.
  10. 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).
  11. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

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.

 
Most Helpful Critical Review
Aug 15, 2004

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.

 
Jun 09, 2003

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.

 
May 24, 2005

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.

 
Feb 15, 2011

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.

 
Jan 10, 2008

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.

 
Dec 06, 2010

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.

 
Apr 14, 2009

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!

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 643 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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