Kalamata Olive and Garlic Bread

Ingridients

4 cups all-purpose flour

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

1 tablespoon white sugar

1 tablespoon active dry yeast

1 tablespoon non-iodized salt

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

3 tablespoons olive oil

5 cloves garlic, minced

1/2 cup pitted Kalamata olives, chopped

1 tablespoon cornmeal

Directions

Prep 30 m

Cook 30 m

Ready In 2 h

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.