LindsayDirections 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 a half hour in a warm place, like the lukewarm oven.**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.**Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.**Preheat oven to 350 degrees F (175 degrees C).**Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.**
Kalamata Olive and Garlic Bread Recipe
Ingredients
flour,water,white sugar,yeast,salt,water,olive,garlic,olive,cornmeal
Directions 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 a half hour in a warm place, like the lukewarm oven.**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.**Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.**Preheat oven to 350 degrees F (175 degrees C).**Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.**
Directions 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 a half hour in a warm place, like the lukewarm oven.**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.**Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.**Preheat oven to 350 degrees F (175 degrees C).**Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.**
