GLUTEN-FREE KALAMATA OLIVE AND ROSEMARY BREAD
This is a delicious gluten-free olive oil loaf with a more rustic style and a soft, pliable texture. The rosemary and olives lend a wonderful flavor. It doesn't need to be toasted in order to be soft and delicious (unlike most GF breads). Try a slice with butter on it, or as an accompaniment to Southern European and Mediterranean dishes, or try it with any soup or stew. As for me, I ate the entire loaf (not at once, of course) with hummus on top because I loved how the flavors went together. It would also make a killer grilled cheese sandwich with sharp cheddar.
Provided by Whats Cooking
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 200°F.
- Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.
- Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.
- Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.
- Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
- Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
- This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
Nutrition Facts : Calories 140.5, Fat 8.8, SaturatedFat 1.5, Cholesterol 70.5, Sodium 268.2, Carbohydrate 12.3, Fiber 1.3, Sugar 2.3, Protein 3.5
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
- Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
KALAMATA OLIVE BREAD
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
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
More about "gluten free kalamata olive and rosemary bread food"
3 ROSEMARY OLIVE LOAVES | EAT! GLUTEN-FREE
Web 3 Rosemary Olive Loaves. Our best seller, the Rosemary Olive bread features with briney Kalamata Olives and fresh rosemary. Made with …
From celiac.org
Estimated Reading Time 30 secs
From celiac.org
Estimated Reading Time 30 secs
GLUTEN-FREE RUSTIC ROSEMARY KALAMATA OLIVE BREAD
Web Dec 23, 2019 Preheat the oven to 500 degrees. Combine the baking Pizza mix with the yeast and warm water and olive oil. Allow to sit for about 15 …
From craving4more.com
Estimated Reading Time 1 min
From craving4more.com
Estimated Reading Time 1 min
KALAMATA OLIVE BREAD RECIPE | OLIVE BREAD | LEMON
Web Instructions. If needed, add yeast to mixing bowl with 3 tablespoons warm water. Set aside for 10 min to activate yeast. In a large bowl add: flour, yeast, garlic powder, Sea salt, honey, olive oil, rosemary, and water.
From lemonandolives.com
From lemonandolives.com
GLUTEN FREE ROSEMARY BREAD - JUST AS GOOD
Web Mar 6, 2020 In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds). Once the yeast has become bubbly and foamy, pour into …
From justasgoodglutenfree.com
From justasgoodglutenfree.com
GLUTEN-FREE FOCACCIA WITH ROSEMARY - WENDY POLISI
Web Sep 9, 2021 Place the water in a small dish or measuring cup and stir in sugar and yeast. Allow to sit for 5 to 10 minutes, until the mixture is foamy. While the yeast is resting, mix together flour, xanthan gum, rosemary, …
From wendypolisi.com
From wendypolisi.com
OLIVE BREAD WITH ROSEMARY - FAMILY SPICE
Web Apr 8, 2020 ⅔ cup coarsely chopped kalamata olives Instructions 1. In a small bowl or measuring cup mix together the yeast and warm water. Let it rest for 5 to 7 minutes until yeast is foamy. 2. In a larger bowl whisk …
From familyspice.com
From familyspice.com
ROSEMARY OLIVE NO-KNEAD BREAD | KITCHN
Web Dec 14, 2020 Remove the Dutch oven from the oven. Use the parchment paper as a sling and carefully transfer the loaf, still on the parchment, into the Dutch oven. If desired, slash or cut the top of the dough with kitchen …
From thekitchn.com
From thekitchn.com
ARAN GOYOAGA GLUTEN FREE BREAD - FOOD52
Web Dec 10, 2019 Aran Goyoaga Gluten Free Bread Ingredients 1 teaspoon extra-virgin olive oil, for greasing 3/4 cup (105 g) superfine brown rice flour, plus more for dusting 1 tablespoon (25 g) honey 2 teaspoons (8 g) active …
From food52.com
From food52.com
GLUTEN FREE OLIVE & ROSEMARY BOULE - FARMERS TO YOU
Web Nov 4, 2021 Bonté Bakery Gluten Free Olive & Rosemary Boule Average rating (based upon 2 reviews) This bread is bursting with flavor from fresh rosemary and kalamata …
From farmerstoyou.com
From farmerstoyou.com
GLUTEN FREE ROSEMARY AND OLIVE BREAD — EVERYDAY …
Web May 6, 2022 Method. Grease a 20cm x 10cm loaf tin with olive oil. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams. Sift …
From everydaygourmet.tv
From everydaygourmet.tv
KALAMATA OLIVE & ROSEMARY SOURDOUGH BREAD – MOSTLY GREEK
Web Sep 15, 2020 Directions. Measure the flour by fluffing it up with a whisk and gently scooping it into the measuring cup. Put the flours and salt into a medium bowl, and stir …
From mostly-greek.com
From mostly-greek.com
NUTRITIONAL FACTS: - FOOD.COM
Web Nutritional Facts: Gluten-Free Kalamata Olive and Rosemary Bread. Please note, the information provided here is approximate. Totals do not include: possible substitutions ...
From food.com
From food.com
OLIVE-ROSEMARY BREAD - GOOD HOUSEKEEPING
Web Jun 25, 2007 5 c. bread flour Directions Step 1 In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until …
From goodhousekeeping.com
From goodhousekeeping.com
GLUTEN-FREE KALAMATA OLIVE ROSEMARY BREAD RECIPE | LINDSAY
Web 45 minutes prep 1 hour cook Ingredients 175 grams millet flour 175 grams corn flour 100 grams tapioca flour 25 grams psyllium husks 1-1/2 cups warm water (no warmer than …
From ilovelindsay.com
From ilovelindsay.com
ROSEMARY OLIVE OIL BREAD RECIPE | KING ARTHUR BAKING
Web Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, …
From kingarthurbaking.com
From kingarthurbaking.com
GLUTEN-FREE BREAD RECIPES | COOKING LIGHT
Web Jun 29, 2015 Kalamata Olive and Rosemary Focaccia Credit: Photo Courtesy of Oxmoor House A unique blend of potato starch and sorghum, tapioca, and rice flours creates the …
From cookinglight.com
From cookinglight.com
KALAMATA OLIVE AND ROSEMARY FOCACCIA (RAW, VEGAN, GLUTEN-FREE)
Web 1 cup rolled, gluten-free, oats, soaked & dehydrated 1/4 cup ground flax seeds 3 Tbsp raw coconut flour 2 Tbsp garlic powder 1 Tbsp fresh minced rosemary 1 tsp Himalayan pink …
From nouveauraw.com
From nouveauraw.com
KALAMATA OLIVE ROSEMARY BREAD - PINTEREST.CA
Web Apr 21, 2022 - We've added a Mediterranean twist to our Low Carb bread. Dip in olive oil, or use as sandwich bread to add more flavor! The combination of Kalamata olives and …
From pinterest.ca
From pinterest.ca
OLIVE AND ROSEMARY BREAD RECIPE - GREAT BRITISH CHEFS
Web 100g of Kalamata olives, pitted. 2. Place the flour and salt in a large bowl and mix in the rosemary and olives. Add the water and activated yeast and mix well. 500g of strong …
From greatbritishchefs.com
From greatbritishchefs.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