recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
bread was created from leftover dough after making
a foccacia dressed with Kalamata olives, garlic,
and olive oil".
cups all-purpose flour
1/2 cup warm water (110ºF / 45ºC)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon non-iodized salt
3/4 cup warm water (110ºF / 45ºC)
3 tablespoons olive oil
5 cloves garlic, minced
1/2 cup seedless Kalamata olives, chopped
1 tablespoon cornmeal
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.
oven to 105ºF (40ºC). Warm an oven-safe
bowl in the oven.
flour in bowl of food processor. Add salt and
pulse for a few seconds.
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
off food processor. Remove lid and transfer
dough to the heated bowl. Cover with a plate
or plastic wrap.
rise for 1/2 hour in a warm place.
a small bowl, combine minced garlic and chopped
olives. Set aside.
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
cornmeal onto greased baking sheet and place
loaf on top. Turn oven to 150ºF (65ºC)
for 2 minutes and then turn off.
dough rise in warm oven for 1/2 hour, or until
light and puffy. Remove loaf and increase oven
temperature to 350ºF (175ºC).
bread at 350ºF (175ºC) for 30 minutes
or until loaf sounds hollow when tapped. Remove
from oven and cool on a wire rack.