Grilled Olive Bread Food

GRILLED BREAD (GARLIC OR PLAIN!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees).
• Brush each side of the bread lightly with olive oil. Place the slices on a baking sheet and sprinkle with 1 pinch of salt on top of each. Grill 1 to 2 minutes per side, until crispy and just starting to char on the edges.
• Remove from the heat. If desired, rub each slice with the cut side of the garlic and a bit of butter or additional olive oil (we rubbed on a small pat of butter between all the slices). Add another sprinkle of kosher salt if serving plain as garlic bread, and top with chopped herbs if desired.

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.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT

Steps:

• Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

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.

GRILLED CHEESY OLIVE BREAD

Steps:

• Prepare a medium-high grill or preheat the broiler.
• Combine the pepper Jack cheese, olives, butter, cream cheese, and garlic powder in a food processor and pulse until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.
• Wrap the loaf in aluminum foil and place on the grill or, if broiling, under the broiler. Grill or broil, 4 inches from the heat, turning once, for 10 to 15 minutes total, or until the edges of the bread are crisp and golden and the cheese mixture is melted. Slice the bread and serve hot.

OLIVE BREAD

Steps:

• Preheat the oven to 350 degrees F. In the bowl of a standing mixing michine, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, 1/2 cup of cornmeal and tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack. Serve the hot bread with olive oil, Proscuitto, cheese and basil.

GRILLED GARLIC BREAD

Steps:

• Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

GRILLED OLIVE BREAD

Steps:

• Place all ingredients, except bread stick, into your food processor or blender. Process until smooth.
• Cut bread stick into slices.
• Spread an even amount of paste over the top of each slice.
• Place under grill or broiler until lightly browned.

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

GRILLED BREAD WITH OLIVE OIL

Steps:

• Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

GRILLED OLIVE-ORANGE-FENNEL FLATBREAD

Steps:

• Dissolve the honey in 1-1/2 cups lukewarm water.
• Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes.
• With the mixer running, gradually add the HONEY WATER and the olive oil.
• Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add MORE flour, 1 teaspoon at a time.
• Return to low speed and mix for 2 minutes more.
• Let the dough REST in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl.
• Lightly oil a large bowl.
• Transfer the dough to the bowl and turn the dough to coat it with the oil.
• Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
• Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible.
• Juice the orange and reserve 1/4 cup of the juice.
• Put the orange zest in an 8-inch skillet and cover with the olive oil.
• Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total.
• Remove from the heat and let cool for 5 minutes.
• Remove the orange zest from the oil and drain on paper towels.
• RESERVE the orange-infused oil.
• While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes.
• Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil).
• Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel.
• In another small bowl, mix the sea salt with the fennel powder.
• With lightly floured hands, gently deflate the dough.
• Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture.
• Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces.
• Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a "belly button" on the bottom.
• Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet.
• Lightly brush each top with olive oil.
• Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
• Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels.
• On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter.
• Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet.
• Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes. (It seems like you could do it on top of stove.).
• Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil.
• Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more.
• Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixture-you may not use it all.
• Cut each into halves or wedges and serve warm.

MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH

Steps:

• Heat a small non-stick pan over medium heat.
• Add olive oil and olives, and saute just until lightly browned.
• Remove olives, temporarily, to your serving plate.
• Add a bit more olive oil to pan, if needed.
• Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
• Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
• Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.