OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
OLIVE LADDER BREAD (FOUGASSE)
Steps:
- You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
- Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
- Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
- Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.
OLIVE BREAD
Provided by Food Network
Categories dessert
Time 1h2m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, until a somewhat elastic dough has formed. The starter will be thick and stretchy.
- Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
- At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
- If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
- To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
- Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
- Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
- Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
- Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
- To make the olive bread, place the dough on a lightly floured surface, spread the dough out gently, and then spread the chopped olives all over the surface. Roll the dough up, and let it rest for 1 hour.
- Line 2 (8-inch square) pans with parchment brushed with olive oil.
- When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 3 equal pieces. Shape each piece into log shapes, pressing the olives into the dough, and sealing the seams. Place on a floured cloth to rise for 1 to 2 1/2 hours.
- Preheat oven to 425 degrees F.
- Place the loaves onto a peel coated with cornmeal and slide onto a preheated baking stone, or place the loaves onto a baking sheet covered with parchment paper, and place it in the oven. Mist the loaves with water from a spray bottle, and shut the oven door. Mist again 1 minute later.
- Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
- Remove the olive bread from the oven immediately and let cool on a cooling rack.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
OLIVE BREAD
Provided by Food Network
Categories appetizer
Time 2h50m
Yield 1 loaf, about 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
- Preheat the oven to 350 degrees F.
- Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
- Slice as desired and serve warm.
More about "eliopitta olive bread food"
ELIOPITA - CYPRIOT OLIVE BREAD - YOUTUBE
Web Feb 27, 2020 Eliopita - Cypriot Olive Bread Chris P Cooks 894 subscribers Subscribe 258 Share 18K views 3 years ago #vegan #olivebread This is a delicious olive bread that my yiayia used to …
From youtube.com
Author Chris P CooksViews 18.5K
From youtube.com
Author Chris P CooksViews 18.5K
11 ULTIMATE CYPRIOT PASTRIES YOU HAVE TO TRY - MY …
Web Halloumi pie – Halloumopitta. Made with Cyprus’s national cheese, halloumi, this pastry uses flour, mint and eggs. Halloumoti comes in various shapes and sizes including a round bread-like or a log-shaped pastry …
From mycyprustravel.com
From mycyprustravel.com
ELIOPITA, ELIOTES OR ELIOPITAKIA (CYPRIOT OLIVE PIES)
Web Apr 28, 2021 250 grams bread flour 2 tbsp olive oil 1 tsp sea salt 1/2 cup fresh orange juice Olive oil to brush it on top Sesame seeds to sprinkle on top Dough for Elioti (Roulade) or Eliopita (bread) 500 grams bread flour …
From kopiaste.org
From kopiaste.org
ELIOPITTA: OLIVE BREAD : RECIPES - COOKING CHANNEL
Web Jan 4, 2011 2 tablespoons olive oil 1 medium onion, chopped fine 4 cups flour, sifted 1 tablespoon baking powder 1 teaspoon salt 3/4 cups warm water 1/4 cup extra-virgin …
From cookingchanneltv.com
Cuisine EuropeanTotal Time 2 hrs 5 minsCategory Side-DishCalories 229 per serving
From cookingchanneltv.com
Cuisine EuropeanTotal Time 2 hrs 5 minsCategory Side-DishCalories 229 per serving
EASY GREEK CYPRIOT OLIVE BREAD - ELIOPITA - MOUTHWATERING VEGAN
Web Oct 20, 2017 INGREDIENTS 3 cups plain flour 1 tsp bicarbonate of soda 1¼ cups (250g) salty black olives chopped ½ cup fresh coriander leaves, chopped a handful of dill, …
From mouthwateringvegan.com
Estimated Reading Time 2 mins
From mouthwateringvegan.com
Estimated Reading Time 2 mins
ELIOPITTA - CLASSIC CYPRIOT OLIVE BREAD
Web Apr 3, 2002 Food . Eliopitta - Classic Cypriot Olive Bread Updated 11/19/2021 12:23 AM. Eliopitta - Classic Cypriot Olive Bread 3 1/2-4 cups bread flour 1 tablespoon baking …
From dailyherald.com
From dailyherald.com
OLIVE BREAD (ELIOPITTA) RECIPE | EAT YOUR BOOKS
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com
From eatyourbooks.com
OLIVE BREAD - {ELIOPITTA} RECIPE - COOKING INDEX
Web Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 …
From cookingindex.com
From cookingindex.com
ELIOPITTA: OLIVE BREAD – RECIPES NETWORK
Web Sep 21, 2015 Step 1. In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.
From recipenet.org
From recipenet.org
OLIVE BREAD (ELIOPITA) – AΦRODITE'S KITCHEN | A CYPRUS FOOD BLOG
Web Cooking Time: about 6 hours Cook Time: 35-45 minutes Portions: 10 to 12 medium sized “eliopittes” Ingredients: For the dough: 6 1/2 cups of unbleached all purpose flour 6 1/2 …
From afroditeskitchen.com
From afroditeskitchen.com
CYPRUS OLIVE BREAD (ELIOPITTA) - LOUIS HOTELS
Web Ingredients Serves 102 (7g) sachets fast action yeast 125ml lukewarm water 2 tbs extra-virgin olive oil 2 large onions (diced) 1kg bread flour 1 ½ tsp salt 1/2 tsp caster sugar 1/2 …
From louishotels.com
From louishotels.com
ELIOPITA- GREEK OLIVE & HERB BREAD - KOUZOUNAS KITCHEN
Web Feb 16, 2023 Eliopita~ Greek Olive & Herb Bread Recipe Delicious Greek olive bread packed with flavor. Servings: 1 loaf Ingredients: 1 package of active dry yeast ¼ cup of …
From kouzounaskitchen.com
From kouzounaskitchen.com
CLASSIC CYPRIOT OLIVE BREAD (ELIOPITTA) RECIPE | EAT YOUR BOOKS
Web Save this Classic Cypriot olive bread (Eliopitta) recipe and more from The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands of …
From eatyourbooks.com
From eatyourbooks.com
ELIOPITAS (OLIVE BREAD) – CYPRIOT AND PROUD
Web May 2, 2013 1/4 cup of olive oil 2 tbs ground dry mint recipe 1. Prepare the filling. Add chopped olives, chopped onion, olive oil and dry mint into a large bowl. Mix and let rest …
From cypriotandproud.com
From cypriotandproud.com
ELIOPITTA: GREEK OLIVE BREAD | ALLRECIPES
Web Jan 21, 2023 Nice to take to a picnic or for a snack at school. Also good to serve with tea. (can be eaten hot or cold)
From allrecipes.com
From allrecipes.com
OLIVE BREAD • ELIOPITTA (Ελιόπιτα) - TONIA BUXTON
Web Ingredients. Makes 8-10 large rolls 1 glass (150g) of pitted black olives, halved 2 large onions, finely diced a handful of dried mint leaves 5 glasses (1 kg) of plain flour, or …
From toniabuxton.co.uk
From toniabuxton.co.uk
OLIVE BREAD BALLS, GREEK ELIOPITTA, VEGAN RECIPE BY …
Web Olive Bread - one of the most amazing breads ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chilli. J Schertle Breads Paleo Desert …
From pinterest.com
From pinterest.com
GREEK CYPRUS OLIVE ROSEMARY FLATBREAD (ELIOPITA) - FOOD.COM
Web Sift the flour, baking powder, and salt into a large bowl. Stir in the chopped rosemary. Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion.
From food.com
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love