Kalamata Olive Breadstick Twists With Marinara Sauce Recipes

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KALAMATA OLIVE MARINARA



Kalamata Olive Marinara image

Make and share this Kalamata Olive Marinara recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup red wine (optional)
1 (28 ounce) can diced tomatoes
1/4 kalamata olive (pitted and chopped)
1/2 teaspoon italian seasoning
1 bay leaf
salt and pepper
1 handful basil (chopped)

Steps:

  • Heat the oil in a pan.
  • Add the onion and saute until translucent, about 5-7 minutes.
  • Add the garlic and saute until fragrant, about 1 minute.
  • Add the wine and deglaze the pan.
  • Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
  • Remove from heat and stir in the basil.
  • Puree to the desired consistency. (optional).

Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6

KALAMATA OLIVE BREAD



Kalamata Olive Bread image

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook.

Provided by Brandess

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves, 36 serving(s)

Number Of Ingredients 11

1 cup warm water (95-105F)
2 teaspoons instant yeast
1 cup all-purpose flour
2/3 cup warm water (95-105F)
3 tablespoons honey
4 teaspoons instant yeast
2 ounces vegetable shortening (1/4 cup plus 1 teaspoon)
4 3/4 cups all-purpose flour
1 tablespoon salt
bread, starter
1 3/4 cups kalamata olives, pitted

Steps:

  • To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
  • For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.
  • Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
  • Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
  • Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Nutrition Facts : Calories 101.4, Fat 2.5, SaturatedFat 0.6, Sodium 251.8, Carbohydrate 17.3, Fiber 0.9, Sugar 1.5, Protein 2.4

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