GARLIC BREAD WITH OLIVE OIL RECIPES

KALAMATA OLIVE AND GARLIC BREAD RECIPE | ALLRECIPES

Kalamata Olive and Garlic Bread Recipe | Allrecipes image

This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.

Provided by Martha Dibblee

Categories Bread Yeast Bread Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 loaf

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
½ cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon non-iodized salt
¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
5 cloves garlic, minced
½ cup pitted Kalamata olives, chopped
1 tablespoon cornmeal

Steps:

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.

Nutrition Facts : Calories 199.8 calories, CarbohydrateContent 34.6 g, FatContent 4.5 g, FiberContent 1.6 g, ProteinContent 4.9 g, SaturatedFatContent 0.6 g, SodiumContent 644.1 mg, SugarContent 1.2 g

OLIVE OIL AND PARMESAN GARLIC BREAD LOW FAT RECIPE - FOOD.COM

Olive Oil and Parmesan Garlic Bread low Fat Recipe - Food.com image

This is my own creation on garlic bread because I was tired of recipe's that had too much butter on them and were not quite as healthy. With the seasonings and Parmesan cheese you don't even miss the butter and in fact, I have people rave about this bread all the time! In a pinch I will use the Pepperidge farm "Hot N Crusty Bread" but prefer to get straight from a bakery fresh bread either French baguette or a Rustic Italian.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 loaf Italian bread or 1 loaf French bread
1/3-1/2 cup extra virgin olive oil
1/4 teaspoon salt (to taste)
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon Emeril's Original Essence
1/4-1/2 teaspoon garlic powder
2 teaspoons minced garlic
1/4 cup parmesan cheese (Lowfat if that's your desire)

Steps:

Split loaf lengthwise with a serrated knife AND PREHEAT OVEN to 425 degrees.
Brush both halves with olive oil till well coated.
Sprinkle with salt.
Sprinkle with garlic powder.
Sprinkle with the rest of the seasonings.
Spread 1 tsp of minced garlic per half of loaf.
Finally sprinkle both halves with Parmesan and bake for 10-15 minutes until bread is fragrant and the edges are starting to lightly brown.
Cool slightly, Cut and serve! Bon Appetito.

Nutrition Facts : Calories 261.4, FatContent 14.9, SaturatedFatContent 2.8, CholesterolContent 3.7, SodiumContent 453, CarbohydrateContent 25.6, FiberContent 1.4, SugarContent 0.5, ProteinContent 6.1

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""
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