Garlic And Black Olive Loaf Food

KALAMATA OLIVE AND GARLIC BREAD

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.

HOMEMADE CIABATTA GARLIC BREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Add the garlic, rosemary, oregano, and parsley to a small food processor and blend. Drizzle in the olive oil from the top opening of the food processor while everything is blending. Season with kosher salt and black pepper.
• Place the bread flat on a cutting board. Place your non-dominant hand on top of the bread. Take a knife and slice the bread in half horizontally.
• Spoon the herb and garlic oil equally onto both halves of the bread and spread it all over. Put the bread halves back together.
• Line a large sheet pan with foil. Place the bread flat on the pan and cover with another piece of foil. Crimp the foil sides to close tightly.
• Bake the foil-wrapped bread on the center rack of the heated oven for 10 minutes.
• Remove the bread from the oven and uncover it. Separate the two halves of bread and place them side by side on the sheet pan.
• Sprinkle grated parmesan onto the bread.
• Return the sheet pan with the bread to the oven for another 10 minutes, until the bread crisps with golden edges and some of the cheese is slightly golden.
• Cut into 1-inch slices and serve immediately.

OLIVE CHEESE BREAD

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.

BLACK OLIVES WITH GARLIC

Steps:

• 1. Rub a glass or earthenware bowl well with cut sides of garlic. Bowl should be not much larger than the volume of olives. Add olive oil to a depth of about 1/4 inch. Add the drained olives and a handful of cracked ice.
• 2. Stir thoroughly, cover and let sit at room temperature for two hours. Drain and serve.

NO-KNEAD SKILLET OLIVE BREAD

Steps:

• Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
• Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
• Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
• Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

GARLIC-AND-BLACK-OLIVE LOAF

Steps:

• Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder and salt.
• In a medium bowl, mix together the mashed garlic, melted butter, orange zest and pepper flakes. Beat in the egg and milk. Beat in the flour mixture in 3 batches, fully incorporating each addition. Fold in the olives.
• Pour into a greased 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.

GARLIC & BLACK OLIVE SHARING BREAD

Steps:

• Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
• Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
• Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
• Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
• Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
• Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
• Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.

OLIVE BREAD (FOR THE BREAD MACHINE)

Steps:

• First prepare the onion. Sprinkle the slices with salt and allow to sit for 5 minutes. Then rinse and squeeze to drain. The onion will be softer and not as sharp tasting. Finely chop, you should have around 2 tablespoons.
• Pit the olives with a sharp knife and roughly chop.
• Add the olives, chopped onion, oregano, garlic and tomato paste together and grind in a little black pepper to taste.
• Set the bread machine on the basic cycle which is around 3 hours.
• Add the remaining ingredients into the bread machine in the order recommended by the manufacturer, (mine is liquid first then solid) and then add the olive mixture at the beep for extras.
• Bake with a medium crust or dark if you like it that way.
• This bread is wonderful with a Greek salad or spread with tarama or eggplant dip.

BLACK OLIVE AND MEDITERRANEAN SPICE BREAD

Steps:

• Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
• Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
• Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
• Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
• Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
• Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.

ITALIAN BLACK OLIVE BREAD

Steps:

• 1. In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
• 2. Turn out dough on a floured board.
• 3. Knead until smooth, about 5 to 10 minutes.
• 4. Let rise about 45 minutes, until it doubles in size and punch down.
• 5. Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
• 6. Round the dough on kneading board. Place dough upside down in a bowl lined with a lint-free, well floured towel. Let rise again until double in size.
• 7. While the bread is rising for the third time, put a pan of water in the bottom of the oven.
• 8. Gently turn loaf out onto a cookie sheet pan that has been lightly oiled and dusted with cornmeal.
• 9. Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes, or until done. Serve warm with butter or cool and serve with any dish. Store in an air tight bag or container.
• 10. NOTE: To make bread artisan slits, before baking gently run knife a few times on top of bread to cause dough to split, this will provide that split look on the bread while baking.