Greek Olive Oil Bread With Olives And Rosemary Food

OLIVE BREAD

Olive Bread image

This is a very basic recipe, and tastes really good.

Provided by aurelijab

Time 1h20m

Yield Makes Rolls

Number Of Ingredients 7

Ingredients

Bread flour, 250g
Salt, 1 level tsp
Sugar, ½ tsp
Yeast, 1 level tsp
Warm water, 150ml
Olives, 6-10 (depends how much you want)
Fresh rosemary, just a spring or two

Steps:

Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
Preheat oven at 210ºC Fan/ 230ºC/Gas 8
Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
Cook for 10 mins, until ready.

FOCACCIA WITH OLIVES AND ROSEMARY

Focaccia with Olives and Rosemary image

This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit

Yield Serves 8

Number Of Ingredients 7

Ingredients

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoons salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

GREEK OLIVE AND ONION BREAD

Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

Ingredients

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Steps:

Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat an oven to 450 degrees F (230 degrees C).
Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

GREEK OLIVE OIL BREAD WITH OLIVES AND ROSEMARY

Greek Olive Oil Bread With Olives and Rosemary image

A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From Baltic Maid.

Provided by Sharon123

Categories Yeast Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour, plus more as needed (240 g)
1 cup whole wheat flour (150 g)
2 teaspoons dry yeast
2 teaspoons coarse salt
1 cup lukewarm water (240 ml)
1/3 cup olive oil (80 ml)
1 cup black olives, pitted and halved
2 1/2 tablespoons fresh rosemary, slightly chopped
1 teaspoon fresh lemon zest (optional)

Steps:

In a food processor, combine the flour, whole wheat flour, yeast and salt. Add the warm water and the olive oil. Process until it forms somewhat of a dough ball. (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water).
Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times. Then incorporate the olives and the rosemary(and the lemon zest if using). This part is a bit messy but keep kneading. The olives and the rosemary will be eventually incorporated.
Form the dough into a ball. Cover the bowl with plastic wrap. Let the dough rise for up to 2 hours until it doubled in size.
Punch the risen dough down and knead a few times. Form into a ball with the seam on the bottom. Place on a well-floured baking sheet. Sprinkle flour all over the bread loaf. Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. Cover with a towel, and let it rise again until it doubled in size.
In the meantime preheat the oven to 425°F / 220°C When the bread has doubled in size, transfer the baking sheet into the preheated oven. Bake the bread for about 15 minutes at 425°F / 220°C Then turn down the heat to 375°F / 175°C and bake for 40 to 60 minutes until golden brown. Let it cool.

More about "greek olive oil bread with olives and rosemary food"

FOCACCIA WITH KALAMATA OLIVES - HOT ROD'S RECIPES

focaccia-with-kalamata-olives-hot-rods image

Coat 15 x 10-inch baking sheet with olive oil. Punch down dough. Transfer to the prepared baking sheet. Press out dough to 13 x 10-inch …
From hotrodsrecipes.com
5/5 (2)
Total Time 3 hrs 20 mins
Category Bread Recipes
Calories 220 per serving

Place 2 cups of warm water in your stand mixer equipped with a dough hook. Add dry yeast and stir. Let stand until yeast dissolves, about 10 minutes.
Move dough to a floured surface and knead until smooth and elastic, adding more flour if needed.
Form dough into ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 1 1/2 hours.

Greek Olive Oil Bread With Olives And Rosemary Food

OLIVE BREAD

This is a very basic recipe, and tastes really good.

FOCACCIA WITH OLIVES AND ROSEMARY

This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

GREEK OLIVE AND ONION BREAD

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

GREEK OLIVE OIL BREAD WITH OLIVES AND ROSEMARY

A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From Baltic Maid.

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