HOMEMADE NO-KNEAD OLIVE BREAD RECIPE
This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.
Provided by Aysegul Sanford
Categories Bread
Time 18h50m
Number Of Ingredients 5
Steps:
- Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
- Pour in 1 ⅓ cups (316 ml.) lukewarm water.
- Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
- Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
- Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
- Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
- Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
- When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
- At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.
Nutrition Facts : Calories 195 kcal, Sugar 1 g, Sodium 845 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 6 g, ServingSize 1 serving
MEDITERRANEAN BLACK OLIVE BREAD
You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
- Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Round the dough on kneading board. Place 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 500 degrees F (260 degrees C).
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g
MEDITERRANEAN BLACK OLIVE BREAD
Make and share this Mediterranean Black Olive Bread recipe from Food.com.
Provided by bmcnichol
Categories Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9
KALAMATA OLIVE AND GARLIC BREAD
This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.
Provided by Martha Dibblee
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 34.6 g, Fat 4.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 644.1 mg, Sugar 1.2 g
OLIVE BREAD
This is a very basic recipe, and tastes really good.
Provided by aurelijab
Time 1h20m
Yield Makes Rolls
Number Of Ingredients 7
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.
HOMEMADE BLACK OLIVE BREAD
This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime.
Provided by Rosemary Molloy
Categories Bread and Pizza
Time 3h50m
Number Of Ingredients 6
Steps:
- In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
- Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
- Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
- Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
- Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
- Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
- Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!
Nutrition Facts : Calories 1500 kcal, Carbohydrate 235 g, Protein 43 g, Fat 43 g, Sodium 3332 mg, Fiber 14 g, SaturatedFat 6 g, Sugar 2 g, ServingSize 1 serving
ITALIAN OLIVE BREAD
From Bernard Clayton's Complete Book of Breads. This is beautiful to look at and delicious to eat. It is always a big hit wherever I take it. Prep time does not include rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
- Form a well in the flour and pour in the hot water.
- With a wooden spoon, pull flour into the water to form a batter.
- Break the eggs and drop into the batter.
- Vigorously stir the eggs and batter together till the eggs have been absorbed.
- Cut the butter into 2 or 3 pieces and drop into the mixture.
- With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
- Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
- The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
- Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
- Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
- First rising:.
- Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
- Shaping:.
- Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
- Punch down the dough and turn onto the floured work surface.
- Pat and push the dough into a 14 inch square.
- Allow it to relax for 3-4 minutes before scattering the olives.
- Press the olives lightly into the dough.
- Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
- Tuck the open ends of the dough under to make a smooth surface.
- Pat the loaf to flatten and shape into an oval about 2 inches thick.
- Second rising:.
- Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
- Preheat oven to 350 20 minutes before baking.
- Uncover the loaf and brush with beaten egg yolk.
- Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
- Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 1942, Fat 70.7, SaturatedFat 35.2, Cholesterol 733.8, Sodium 3398, Carbohydrate 272.7, Fiber 12.5, Sugar 26.9, Protein 51.8
HOMEMADE MEDITERRANEAN OLIVE BREAD
Chewy olive bread is perfect for charcuterie!
Provided by foodnessgracious
Categories Side Dish
Time 4h
Number Of Ingredients 7
Steps:
- Lay a clean kitchen towel on a cookie tray and dust liberally with corn meal. Set aside with another towel beside it. You will also need a large dutch oven or heavy ceramic pot with a lid.
- Combine the flour, yeast and salt together in a stand mixer with a dough hook.
- Add the warm water and gently mix together until the dough starts to come together.
- Add the chopped olives and mix until well combined.
- Take the dough out of the bowl and knead very gently into a ball shape.
- Coat a large bowl with the olive oil and return the dough into the center of it.
- Cover with a clean towel and Let it sit until it doubles in size.
- Once it has risen, take it out of the bowl and lay it on your table. Roughly press the dough into a flat circle.
- Fold the dough over on itself kneading it back into a ball.
- Lay the dough onto the cornmeal dusted towel, seam side down.
- Dust the top of the dough with some extra cornmeal and cover with the towel again.
- Let rest until it's almost doubled in size again.
- Watch it closely and when you see that it's almost ready, preheat your oven to 450 degrees F and place the empty pot into it.
- When the oven has reached it's temperature, take off the top towel and using a sharp serrated knife, cut two slits across the top of the dough.
- Take the pot out of the oven and very carefully lift and drop the bread into the pot.
- Place the lid on and put it back into the oven. Bake for 30 minutes.
- After 30 minutes, take the lid from the pot and bake for a further 20-30 minutes and the crust is golden and crispy.
- Let cool before slicing.
Nutrition Facts : ServingSize 2 oz, Calories 124 kcal, Carbohydrate 24 g, Protein 4 g, Sodium 291 mg, Fiber 1 g
FOCACCIA WITH OLIVES & ARTICHOKES
Tender focaccia topped with artichokes and flavorful Kalamata olives.
Provided by Deborah Mele
Categories Breads - Flatbreads
Time 45m
Number Of Ingredients 9
Steps:
- Mix together 5 cups of the flour, 2 tablespoons of oil, salt, and yeast in a large bowl.
- Add just enough warm water along to create a shaggy ball.
- Dump the dough onto a lightly floured counter, and begin to knead with the heels of your hand.
- Knead for about 5 minutes, or until the dough is smooth and pliant, adding a little additional flour as needed to keep the dough from sticking.
- Add a little oil (2 tablespoons) to the bottom of a large bowl and place your dough inside.
- Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.
- Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
- Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
- Line two baking sheets with parchment paper that has been lightly brushed with olive oil.
- Divide the dough into four equal pieces and roll each into a round disc.
- Use your fingers to stretch each disc into a 7 to 8 inch circle and place two circles on each baking sheet.
- Cover the dough circles with a clean kitchen towel and let rest while the oven heats.
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of olive oil in a frying pan, then add the artichokes.
- Fry, stirring often until the chokes just begin to take on color.
- Use your fingertips to create dimples across the top of each focaccini, then drizzle with a tablespoon or two of olive oil and sprinkle with some coarse sea salt.
- Divide the artichokes and olives between the four focaccia.
- Bake the focaccini until they are golden brown and cooked through, about 18 to 20 minutes (internal temperature of 190 degrees F.)
- Allow to cool to room temperature, then enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 413 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BLACK OLIVE TAPENADE
Steps:
- In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.
Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.
Provided by Marie
Categories Appetizer finger food
Time 10m
Number Of Ingredients 5
Steps:
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
- Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg
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- In the bowl of your stand mixer, combine the salt and the bread flour. Mix on low, with the paddle attachment, just to combine.
- Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic and let the dough rise at a warm place (inside of the microwave - turned off! -, for example) for 10 to 24 hours. (See notes!)
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