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Appetizer

Kalamata Olive and Garlic Bread

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Cook:
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Appetizer: Kalamata Olive and Garlic Bread
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INGREDIENTS
Servings: 1
all-purpose flour
warm water (110 degrees F/45 degrees C)
white sugar
active dry yeast
non-iodized salt
warm water (110 degrees F/45 degrees C)
olive oil
garlic, minced
seedless Kalamata olives, chopped
cornmeal
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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