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Recipe for family meals :

Kalamata Olive and Garlic Bread
 

This 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.

Being 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.

"This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil".

Ingredients

4 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

Method
  • 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 105ºF (40ºC). 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 150ºF (65ºC) 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 350ºF (175ºC).
  • Bake bread at 350ºF (175ºC) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.

Makes 1 loaf

Martin James

 
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