Garlic Black Olive Sharing Bread Food

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.

GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 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.

MEDITERRANEAN BLACK OLIVE BREAD

Steps:

• In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
• Turn out dough on a floured board.
• Knead until smooth- about 5 to 10 minutes.
• Let rise about 45 minutes, until it doubles in size and punch down.
• Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
• Round the dough on kneading board.
• Place dough upside down in a bowl lined with a lint-free, well floured towel.
• Let rise until double in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven.
• Preheat oven to 450 degrees.
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 450 degrees F for 15 minutes.
• Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

BLACK OLIVE BREAD SPREAD

Steps:

• Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don't use your fingers) and empty the olives out into a bowl.
• You can skip this step if you want and just go to the next one; it's up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an "O" shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers.
• Once you're done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don't have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don't pulverize the olives; you'll still want some pieces with a "C" shape.
• Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
• Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed.
• You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!

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.