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
SUN-DRIED TOMATO AND OLIVE BREAD
A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 2 loaves
Number Of Ingredients 7
Steps:
- Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
- Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
- Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
- Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
- Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
- Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
MEDITERRANEAN OLIVE BREAD
Moist and very flavorful, this colorful bread is a delicious choice to serve during the Holidays or any special occasions!
Provided by Francine Lizotte
Categories Savory Breads
Time 1h
Number Of Ingredients 11
Steps:
- 1. In the bowl of your stand mixer, add yeast, water and honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later.
- 2. Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
- 3. Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side). With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tbsp. at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes.
- 4. Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it's sticky or wet, add more flour). When the dough is workable enough, form a ball by folding under - if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off). Let it rise until it triples in size, about 2 hours
- 5. Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides) cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size.
- 6. 60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes. Remove from the heat and let the bread cool off before slicing, about 30 minutes.
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=z0GALmaVNI0
NO KNEAD MEDITERRANEAN OLIVE BREAD
This recipe is from Artisan Bread with Steve...Steve Gamelin. I rarely made bread before because it took up so much time but since making no knead bread, I bake it often. it's fast, easy, delicious and the kids can help.
Provided by Sandy Miller
Categories Savory Breads
Time 50m
Number Of Ingredients 12
Steps:
- 1. Prepare flavor ingredients...2.25 oz (1can) sliced black olives, fill same can with pimento stuffed green olives and cut in half, fill same can with pitted kalamata olives and cut in thirds, zest 1 lemon and set aside.
- 2. In a 3-4 qt glass mixing bowl add 3 cups bread flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 1 tsp dried thyme 1 Tbsp extra virgin olive oil and stir ingredients.
- 3. Add the flavor ingredients and the 12 oz of cool tap water. Stir just until the dough comes together and away from the sides of the bowl. Cover the bowl with plastic wrap and place on your counter to proof for 8 to 24 hrs.
- 4. When you're ready to make the bread, flour your work surface and roll the dough out. Flour you hands and flatten the dough slightly, folding the dough on itself forming a ball. Divide the dough into two portions.
- 5. Then (one portion at a time) roll dough on work surface (dusting with flour as needed) form a long loaf and place on parchment paper. Cover each loaf with a lint free towel and let it proof for 1 to 2 hrs while the oven heats up.
- 6. Move oven rack to lower third of oven and place baking vessel in oven and preheat to 450 degrees F. When oven has come to temperature, remove baking vessel from oven, use the parchment paper to lift the dough up and place it in the baking vessel, score (optional) and bake for 25 minutes with the top on and 5 minutes with the top off.
- 7. 30 to 45 minutes later gently turn the loaf out on work surface and place on cooling rack. Repeat process for the second loaf.
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
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 OLIVE BREAD
I found the original recipe in the March 1985 issue of Sunset Magazine (pg. 117), and I did switch it up just a little, adding garlic, to suit my tastes. This is a home-made bread that takes plenty of time to make, so it's perfect for when you are going to be hanging out at home for the day anyway. It's a little bit of work, but the house will smell GREAT and the taste is FANTASTIC, and it is just sooooo worth the effort; anyway, much of the time needed is just waiting for different stages of rising. I not only want to share, but also want to post it here for safe-keeping, and if anyone figures out a good tasting way to convert this to the bread machine, I'd be happy to hear that so I can make it even when I am not on holiday break. You just can't get bread this good at the store! :)
Provided by SpchTeachCooks
Categories Breads
Time 3h15m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine yeast and warm water in small bowl and let stand about 5 minutes.
- In large mixer bowl, beat sugar and butter until blended. Add eggs, one at a time, beating after each addition, then finally stir in yeast mixture.
- Add 1 1/2 cups of the flour and beat at medium speed for 10 minutes Stir in 1 1/2 cups more flour just till moistened. Scrape dough out onto a lightly floured board and knead, adding flour to prevent sticking , until dough is smooth (about 7 mins.). Put dough in a lightly greased bowl and turn over to grease the top.
- Cover bowl with plastic wrap and let stand in a warm place until dough is doubled in size, about 1 1/2 hours (I find my oven, even when turned off, is the warmest place in my house).
- Drain olives well, then pat dry.
- Turn dough out on a lightly floured board and knead to expel air; add flour to prevent sticking. Pat dough into a 14-16 inch square. Scatter olives eenly over the dough and press in lightly. (Optional, at this point I also like to add my garlic and scatter it between the olives).
- Roll up dough to enclose olives and place seam side down on a greased 12x15 inch baking sheet. Turn open ends of dough under to make a smooth surface. Pat loaf to flatten and shape it into an oval about 1 3/4 inches thick. Cover with plastic wrap and let stand in a warm place until puffy, about 30 minutes.
- Uncover loaf and brush with egg yolk. Bake in a 325 degree Fahrenheit oven that's been preheated, baking about 45 minutes Transfer to rack to cool for at least 10 minutes Serve warm or at room temperature.
- If made ahead, let cool, package airtight, and let stand overnight at room temperature Freeze to store longer; let thaw, wrapped, at least 6 hours. To reheat, place unwrapped loaf on a 12x15 inch pan in a 325 degree oven for 20-30 minutes
- (The original recipe also recommended using either unsalted butter or "Anchovy Butter [food process 5 drained anchovy fillets with 1/2 cup unsalted butter, and it can be stored covered and chilled for up to a week] but I don't use it since my children would refuse anything with Anchovies.).
MEDITERRANEAN BREAD (BREAD MACHINE)
Make and share this Mediterranean Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 237.4, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 497.3, Carbohydrate 42.4, Fiber 1.9, Sugar 2.6, Protein 6.5
COLORFUL MEDITERRANEAN OLIVE BREAD
Moist and very flavorful, this colorful bread is a delicious choice to serve during the Holidays or any special occasions! VIDEO https://www.youtube.com/watch?v=z0GALmaVNI0
Provided by CLUBFOODY
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In the bowl of your stand mixer, add yeast, water (between 1105-110ºF) nd honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later.
- Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
- Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side). With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tablespoons at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes.
- Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it's sticky or wet, add more flour). When the dough is workable enough, form a ball by folding under - if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off). Let it rise until it triples in size, about 2 hours.
- Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides) cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size.
- 60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes.
- Remove from the heat and let the bread cool off before slicing, about 30 minutes.
Nutrition Facts : Calories 1914.6, Fat 52.6, SaturatedFat 7.5, Sodium 1681, Carbohydrate 315.8, Fiber 16.4, Sugar 18.3, Protein 43.7
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