Olive Bread Food

HOMEMADE NO-KNEAD OLIVE BREAD RECIPE

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.

OLIVE OIL BREAD

Steps:

• Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
• Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
• Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
• Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
• When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
• Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

OLIVE BREAD

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.

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.

OLIVE BREAD FOR THE BREAD MACHINE

Steps:

• Place the ingredients, except olives, in the bread pan in the order recommended by your machine's manufacturer.
• Process on the appropriate cycle.
• Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• I prefer to make it with the dough cycle; shape it in 2 loaves and let is rise for 30 minutes.
• Bake in a pre heated375* oven for 30 minutes.
• Option:.
• Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese Olive Bread; fantastic.
• Tip:.
• For my bread to rise, I heat 2 cups of water in microwave for 5 minutes; this creates steam. Leave water in microwave. Sit your bread in microwave OFF for 30 minutes.Your bread will rise really nice.

OLIVE BREAD

Steps:

• 1. in a mixing bowl add 2 cups of flour.
• 2. Add the yeast.
• 3. Add 1 cup flour.
• 4. Cut the butter into slices and add.
• 5. Add the sugar.
• 6. Add the salt.
• 7. Add the olives and rosemary.
• 8. Add the warm water.
• 9. knead until the dough forms a smooth ball and can be shaped. Add more flour or water as necessary to form a smooth ball.
• 10. grease a fresh mixing bowl with olive oil and throw the dough ball in turning once so that the dough is covered with olive oil.
• 11. heat an oven to ~100-110°F.
• 12. Wet a dish cloth in hot water and cover the bowl with it.
• 13. place the dough bowl into the warm oven and rise until doubled in size ~1-1.5 hours.
• 14. punch down and knead int a ball and place on a baking sheet that has been greased with butter.
• 15. lightly spray the dough ball with water to prevent drying.
• 16. pre-heat oven to 400F and by the time the oven is up to temperature the bread should have risen a second time. Bake the bread until golden brown and set aside to dry on a wire drying rack or an oven rack removed and placed on top of the stove.

OLIVE CHEESE BREAD.

Steps:

• Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

EASY RUSTIC OLIVE BREAD RECIPE

Steps:

• Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
• Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
• Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
• Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
• Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
• Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
• Let cool completely on a wire rack before slicing.

OLIVE BREAD

Steps:

• In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
• Preheat the oven to 350 degrees F.
• Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
• Slice as desired and serve warm.

SUN-DRIED TOMATO AND OLIVE BREAD

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.

OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

HOMEMADE MEDITERRANEAN OLIVE BREAD

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.

OLIVE QUICK BREAD

Steps:

• Place rack in lower third of the the oven and preheat to 350F.
• Grease a loaf pan.
• Whisk together the first 5 ingredients.
• In a bowl, whisk eggs, milk, and oil.
• Add the flour mixture and lightly mix together.
• add the nuts and olives.
• Stir until blended.
• Place batter into prepared loaf pan.
• Bake 40 to 45 minutes or until toothpick comes out clean.
• Cool 10 minutes and unmold onto rack.

OLIVE BREAD (FOR THE BREAD MACHINE)

Steps:

• First prepare the onion. Sprinkle the slices with salt and allow to sit for 5 minutes. Then rinse and squeeze to drain. The onion will be softer and not as sharp tasting. Finely chop, you should have around 2 tablespoons.
• Pit the olives with a sharp knife and roughly chop.
• Add the olives, chopped onion, oregano, garlic and tomato paste together and grind in a little black pepper to taste.
• Set the bread machine on the basic cycle which is around 3 hours.
• Add the remaining ingredients into the bread machine in the order recommended by the manufacturer, (mine is liquid first then solid) and then add the olive mixture at the beep for extras.
• Bake with a medium crust or dark if you like it that way.
• This bread is wonderful with a Greek salad or spread with tarama or eggplant dip.

GREEK OLIVE BREAD

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.

OLIVE BREAD

Steps:

• Drain olives and place in a Cuisinart® food processor fitted with the metal blade. Pulse to coarsely chop, about 3 - 4 times. Reserve. Combine milk and egg in a 2-cup glass measure; reserve. Insert the dough blade and add flour and next four ingredients. Process until combined, about 20 seconds. Scrape side of work bowl if necessary. Add warm water to milk/egg mixture. With food processor running, pour liquid mixture through the small feed tube in a slow steady stream as fast as the flour will absorb it, about 45 seconds. Once dough cleans the inside of the work bowl and forms a ball, process 45 seconds to knead. Dough should be easy to handle. Remove from work bowl, divide dough in half and place on a lightly floured surface. Roll each half into a 16 X 8" rectangle and spread half of filling over each piece leaving a ½" border on all sides. Beginning with one long side, roll in a jelly roll fashion, pinching the seam and ends to seal. Curve each into a crescent (half circle). Coat a baking sheet with vegetable oil cooking spray and place crescents on baking sheet. With a sharp knife, make cuts halfway through the width of the dough, spacing them about 2 inches apart. Spray a piece of plastic wrap with vegetable oil cooking spray, cover crescents and let rise in a warm draft-free place until doubled in size, about 2 Preheat oven to 375°F. Using a pastry brush, lightly brush crescents with egg wash; bake until golden brown and bread sounds hollow when tapped, about 25 - 28 minutes. Cool on wire rack. Slice each crescent into 12 slices.

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.

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
• Yield: approximately 1 to 1 1/2 cups

GLUTEN-FREE OLIVE BREAD WITH PARMESAN AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees. Mist a 9×5-inch loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper and mist the parchment paper, as well.
• In a large bowl, stir together the flour, baking powder, baking soda, Italian seasoning, and salt.
• In a separate small bowl, whisk together the eggs, milk, and olive oil. Add the flour mixture to the wet ingredients, using a spatula to fold ingredients together just until combined (don't over-mix; the batter should be a little lumpy).
• Fold in the chopped olives, Parmesan, sun-dried tomatoes (if using), and garlic. Scoop batter into the prepared loaf pan and spread around. Sprinkle a little more Parmesan over top of dough.
• Bake olive loaf in the middle rack of the oven for 50 minutes. If the loaf is browning too quickly, loosely tent a sheet of foil over the top of the loaf for the last 10-15 minutes.
• Remove loaf from oven and let cool in pan on a wire rack for 5 minutes before lifting on the parchment paper to remove loaf from pan. Set loaf directly on the wire rack to finish cooling.
• Serve slices warm or at room temperature with butter or olive oil for dipping.

OLIVE BREAD

Steps:

• To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, until a somewhat elastic dough has formed. The starter will be thick and stretchy.
• Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
• At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
• If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
• To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
• Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
• Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
• Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
• Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
• To make the olive bread, place the dough on a lightly floured surface, spread the dough out gently, and then spread the chopped olives all over the surface. Roll the dough up, and let it rest for 1 hour.
• Line 2 (8-inch square) pans with parchment brushed with olive oil.
• When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 3 equal pieces. Shape each piece into log shapes, pressing the olives into the dough, and sealing the seams. Place on a floured cloth to rise for 1 to 2 1/2 hours.
• Preheat oven to 425 degrees F.
• Place the loaves onto a peel coated with cornmeal and slide onto a preheated baking stone, or place the loaves onto a baking sheet covered with parchment paper, and place it in the oven. Mist the loaves with water from a spray bottle, and shut the oven door. Mist again 1 minute later.
• Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
• Remove the olive bread from the oven immediately and let cool on a cooling rack.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

OLIVE BREAD

Steps:

• 1. Preheat the oven to 400°F (205°C). Butter an 8 1/2x4 1/2x 2 1/2-inch 21x11 1/2x 6 1/2 cm) loaf pan. Line it with parchment paper, lightly butter the paper, and dust it with flour.
• 2. Sift the flour, salt, and baking powder together onto a piece of waxed paper.
• 3. Coarsely chop the roasted pepper and the olives.
• 4. Mince the basil leaves.
• 5. In a large bowl, whisk the eggs. Then add the oil and the basil, and whisk until combined. Add the garlic. Then whisk in the flour mixture just until combined. Grind black pepper to taste over the batter and whisk it in. Then whisk in the cheese. Fold in the olives and the roasted pepper.
• 6. Pour the batter into the prepared loaf pan and rap the pan once, hard, on a work surface to release any air bubbles. Bake the cake in the center of the oven until the top is golden and springs back when touched, about 45 minutes.