Kalamata Olive and Garlic Bread

Kalamata Olive and Garlic Bread

Made  times

"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 200 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  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.


  1. 38 Ratings

Most helpful positive review

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 flo...

Most helpful critical review

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 b...

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 flo...

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. ...

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...

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...althou...

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 pro...

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...

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 ...

Very easy, and very good. I just mixed it with a spoon and then my hands, and kneaded it a bit in the bowl. I made it with whole wheat flour, and it still came out very moist. I got half way ...

I made this as stated, but distributed olives and garlic through out the entire loaf and not just the center. I don't have a food processor but even by hand this was super easy even for a non b...

From around the web