Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

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

  3. 1 tablespoon white sugar

  4. 1 tablespoon active dry yeast

  5. 1 tablespoon non-iodized salt

  6. 3/4 cup warm water (110 degrees F/45 degrees C)

  7. 3 tablespoons olive oil

  8. 5 cloves garlic, minced

  9. 1/2 cup seedless Kalamata olives, chopped

  10. 1 tablespoon cornmeal

Instructions Jump to Ingredients ↑

  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. 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.


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