NO-KNEAD SKILLET OLIVE BREAD
No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.
Provided by Mitch Hendricks
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
- Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
- Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g
NO-KNEAD, EASY GREEK OLIVE BREAD
An quick bread that does not require any kneading or forming!
Provided by Marilena Leavitt
Categories Bread
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
- In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
- Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
- Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
- Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
- Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
- Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
- Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.
GREEK OLIVE BREAD
Nuggets of feta cheese and olives stud this delicious loaf, perfect with grilled or barbecued lamb or chicken.
Provided by Olha7397
Categories Yeast Breads
Time 1h5m
Yield 1 bread
Number Of Ingredients 9
Steps:
- In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
- Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
- Stir until all the dry ingredients are moistened.
- Cover and let stand for 15 minutes.
- Sprinkle a work surface with flour.
- Scrape dough out onto the floured surface.
- Dust the top of the dough with flour.
- Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
- Place in a clean, greased bowl, turning to grease all over.
- Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
- Punch down the dough and pat it into a ½ inch thick circle.
- Sprinkle with the olives and cheese.
- Knead the dough lightly to incorporate the ingredients, then shape into a ball.
- Pat out to make a circle 8 inches in diameter.
- Place on a greased baking sheet.
- With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
- (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
- Cover and let rise until puffy, 30 to 45 minutes.
- Preheat the oven to 375 F.
- Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
- Cool the bread on a wire rack before slicing.
- Makes 1 round loaf.
- Beatrice Ojakangas Baking Book.
GREEK OLIVE BREAD
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
NO-KNEAD BIG BUBBLE FOCACCIA
I was very excited to try this high-hydration focaccia, which simply means the dough has a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.
Provided by Chef John
Categories Yeast Bread
Time 17h55m
Yield 12
Number Of Ingredients 8
Steps:
- Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
- Cover and let sit at room temperature for 12 to 14 hours.
- Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
- Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
- Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
- Unwrap and stretch and fold dough once more in each direction using oiled hands.
- Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C)
- Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
- Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 28.3 g, Fat 2.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 761.9 mg
GREEK OLIVE BREAD
This recipe is different from the ones that are posted. It comes from "My Great Recipes", and is absolutely delicious. I am posting the original directions, but I like to bake it in a large loaf pan.
Provided by Retired Greyhound M
Categories Breads
Time 2h30m
Yield 1 Loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast over water in a large bowl.
- Let stand until soft, 3 to 5 minutes.
- Stir in milk, sugar, salt and 4 t. of the oil.
- Add 1C flour; mix to blend.
- Stir in 1 1/2C more flour and beat until smooth and elastic, about 5 minutes.
- Stir in 1/2C more flour to make a stiff dough.
- Turn onto floured surface.
- Knead until dough is smooth and develops small bubbles just under the surface, about 15 minutes.
- Place in greased bowl, turning to grease all over.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down and pat into a 1/2-inch circle.
- Sprinkle with olives and cheese.
- Knead and fold lightly into dough, then shape into a ball.
- Pat out to an 8-inch circle.
- Place on greased baking sheet.
- With a 3 to 4 - inch cutter or empty tuna can, cut a circle in center, leaving round of dough in place.
- Brush dough with remaining 2 t. oil.
- Let rise until puffy, 30 to 45 minutes.
- Brush with egg yolk mixture.
- Bake at 375 degrees about 30 minutes until crust is a rich golden brown and loaf sounds hollow when tapped.
- Cool on a rack before slicing.
- Enjoy!
Nutrition Facts : Calories 230.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 26.7, Sodium 330.4, Carbohydrate 36.4, Fiber 1.4, Sugar 1.7, Protein 6.9
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