Olive Bread Food

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Olive Bread for the Bread Machine image

Thi is great recipe is from Betty Crocker. After reading Sarah Beth's review, make sure your olives are well patted dry.

Provided by Sageca

Categories     Yeast Breads

Time 40m

Yield 1 1/2 pounds

Number Of Ingredients 8

1 cup water, plus
2 tablespoons water
1 tablespoon vegetable oil
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 tablespoons bread machine yeast
3/4 cup olive, pitted and coarsely chopped


  • 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 image

This is a very basic recipe, and tastes really good.

Provided by aurelijab

Time 1h20m

Yield Makes Rolls

Number Of Ingredients 7

Bread flour, 250g
Salt, 1 level tsp
Sugar, ½ tsp
Yeast, 1 level tsp
Warm water, 150ml
Olives, 6-10 (depends how much you want)
Fresh rosemary, just a spring or two


  • 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 image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 7

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise


  • 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 image

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield 1 loaf, about 4 servings

Number Of Ingredients 8

2 1/2 tablespoons active dry yeast
1 1/2 cups warm water
1/2 cup plus 2 tablespoons olive oil
1/2 cup plus 2 tablespoons white wine
2 tablespoons fresh thyme leaves, chopped
8 3/4 cups plus 1 tablespoon all-purpose flour
1 tablespoon salt
10 1/2 ounces black and green olives, pitted


  • 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.


Olive Loaf image

Provided by Alton Brown

Categories     dessert

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt


  • 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


Olive Bread image

Provided by Emeril Lagasse

Yield 2 loaves of bread

Number Of Ingredients 12

1 package active dry yeast
1 cup warm water, (about 110 degrees F)
1 cup warm milk, (about 110 degrees F)
2 tablespoons sugar
1/2 cup plus 2 tablespoons yellow cornmeal
1 cup tapenade
2 teaspoons salt
5 to 5 1/2 cups flour
Small bottle of extra virgin olive oil
3 ounces thinly sliced Proscuitto
2 ounces shaved Parmigiano-Reggiano cheese
Fresh basil leaves


  • 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 Bread image

This is a recipe that I came up with for an olive loaf. It turned out great so I'm posting it here. My girlfriend loves it and makes me bake it quite often. The proportions are estimations. I have been baking bread for years and no longer use recipes but this one should get you close to the mark. Enjoy!

Provided by SmoothK

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 12-14 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 tablespoons butter (softened)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons rosemary (chopped)
1 1/2 cups olives (pitted and roughly chopped)
1 1/4 cups warm water
1 teaspoon yeast
1 teaspoon olive oil


  • 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.

Nutrition Facts : Calories 156.1, Fat 4.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 355.3, Carbohydrate 25.4, Fiber 1.5, Sugar 0.4, Protein 3.5


Olive Bread image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 8 to 10 servings

Number Of Ingredients 13

7 ounces warm water
1/4 teaspoon fresh yeast
7 ounces bread flour
1 teaspoon yeast
15 ounces warm water
12 ounces sponge starter
14 1/4 ounces bread flour
8 1/4 ounces whole wheat flour
1 tablespoon kosher salt
1 1/4 ounces olive oil
1 1/4 ounces milk
10 ounces pitted imported black olives
Corn meal


  • 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 image

Provided by Susan Herrmann Loomis

Categories     Bread     Egg     Herb     Olive     Appetizer     Bake     Basil     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 appetizer servings

Number Of Ingredients 11

1 1/2 cups (200 grams) unbleached all-purpose flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1 very large red bell pepper, roasted
1 cup (155 grams) Greek-style black olives, pitted
4 cups (loosely packed) basil leaves
6 large eggs
1/4 cup (60 milliliters) olive oil
1 clove garlic, peeled, green germ removed, and minced
Freshly ground black pepper
1/2 cup (60 grams) finely grated Parmesan cheese


  • 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.


Olive Bread image

With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf (30 slices).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
3/4 cup sliced pitted green olives


  • 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.

Nutrition Facts :


Olive bread swirls image

These delicious savoury rolls make an excellent side dish for a lunch party

Provided by Xanthe Clay

Categories     Buffet, Dinner, Lunch, Side dish

Time 1h50m

Yield Makes 12

Number Of Ingredients 9

500g strong white flour , plus extra for rolling
1 tsp salt
7g sachet easy-blend dried yeast
6 tbsp extra-virgin olive oil , plus a little for brushing
small bunch of basil
170g pitted black olives (about 200g unpitted weight)
1 garlic clove , crushed
4 tinned anchovies (optional)
50g pitted green olives


  • In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
  • Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
  • Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
  • Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium


Italian Olive Bread image

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

2 1/2-3 cups flour
2 1/4 teaspoons yeast (1 pkg)
2 tablespoons sugar
1 teaspoon salt
1/3 cup hot water
2 eggs
1/4 cup butter, room temperature
1/2 cup green pimento stuffed olive
1/2 cup pitted ripe black olives (or other olive of choice)
1 egg yolk, beaten


  • 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


Onion & Olive Bread image

This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.

Provided by Diana Adcock

Categories     Yeast Breads

Time 4h

Yield 1 loaf

Number Of Ingredients 11

1 tablespoon dry active yeast
1/2 teaspoon sugar
1 cup water
4 1/2 cups unbleached flour
1 teaspoon salt
1/4 cup olive oil
1 cup pitted black olives, sliced (Kalmata if you can)
1 medium red onion, diced
1 -2 tablespoon cornmeal
1 teaspoon butter
1 cup shredded sharp cheddar cheese


  • In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
  • Let stand for 5 minutes.
  • In a large bowl combine the flour and salt.
  • Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
  • Mix until dough is evenly blended, around 3 minutes or so.
  • Turn out onto a lightly floured board and kneed for 10 minutes.
  • Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
  • Sprinkle a pizza pan with the corn meal.
  • Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
  • Preheat oven to 400 degrees.
  • Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
  • Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
  • Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
  • Remove and let cool on a rack.


Olive Bread (For the Bread Machine) image

My local bakery occasionally makes an absolutely fabulous olive bread which I have attempted to clone. This is the closest I can come to it and it is a very nice version though not as great as the original. As usual, the best ingredients make the best bread so get the best olives you can find - it really makes the difference.

Provided by joanna_giselle

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

4 cups white bread flour
1 1/3 cups water (Iukewarm)
1 teaspoon sugar
1 teaspoon salt (can add a bit more if you like)
7 -8 g dried yeast
1 1/2 tablespoons olive oil
2/3 cup kalamata olive (not the sliced ones)
2 slices onions (around 2 tbs)
1/2 teaspoon oregano
1 garlic clove (pressed)
1 teaspoon tomato paste
black pepper


  • 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.

Nutrition Facts : Calories 360, Fat 5.8, SaturatedFat 0.8, Sodium 528.5, Carbohydrate 66.5, Fiber 3.1, Sugar 1.2, Protein 9.3


Olive oil bread image

Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Yield Makes 1 loaf

Number Of Ingredients 5

7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil


  • 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.


Mediterranean Black Olive Bread image

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

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal


  • 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

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Sep 22, 2017 - Explore Olives from Spain's board "Olive bread", followed by 525 people on Pinterest. See more ideas about olive bread, bread, food.
From pinterest.ca

Bread Breakfast Cookies Dessert Grill Medium Rare Pasta Quick Food Salad Test Olive Bread. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s. Comments No Comments. Total Time 1 hr 15 mins. Difficulty Intermediate. Olive Bread. Authoradmin Difficulty Intermediate. Lorem …
From foodrecipes.lk

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. 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.
From foolproofliving.com

Instructions. In a large mixing bowl, combine water and yeast. Add 1 cup of flour and salt; stir with a wooden spoon until combined. Stir in olives, herbs, garlic and garlic powder. Add remaining flour, one cup at a time, stirring until thoroughly combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour.
From diethood.com

Instructions. 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.
From cuisinart.com

Food & Recipes; Crusty Olive Bread. Jan Rood-Ojalvo. Recipe by. Jan Rood-Ojalvo. What could make a crusty loaf of artisanal bread even better? Just imagine studding it with an assortment of kalamata and green olives. Olives are one of the Seven Species eaten on Tu BiShvat, and they add a depth of flavor that is both fun and sophisticated. This bread is easy to assemble, with …
From reformjudaism.org

Recipe Olive Bread. Preheat the oven to 180°C. Chop the olives. Put the oats in a blender or food processor and blend until you’ve got a flour-like substance. Put the oat flour in a bowl. Stir in the baking powder, salt and vegetable stock. Add …
From annetravelfoodie.com

Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes. Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape.
From oliviascuisine.com

Jun 24, 2020 - Explore Gerry carr's board "Olive bread" on Pinterest. See more ideas about food, olive bread, yummy food.
From pinterest.ca

This sourdough olive bread recipe has a relatively high hydration. Not so hard that it is impossible to work with the dough, but you need to know the techniques to get a good result. The crumb is open and full of delicious olives. The herbs accentuate the Mediterranean vibe and perfectly suits the earthy notes from the olives. The crust is super crispy and has a fabulous smell. This is ...
From foodgeek.dk

Method. Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork. Stir in the olives and rosemary. Make a well in the centre of the mixture and add 150ml/5½fl oz ...
From bbc.co.uk

Bloomsbury Bakery - Olive Bread Last Orders for Bloomsbury deliveries is 13:30 for weekend deliveries.
From buttercrossboxes.com

Olive Bread Baked Goods - Breads - Olive, La Bou 2 1/2 oz 160 Calories 32 g 1 g 6 g 2 g 0 mg 1 g 210 mg 1 g 0 g Report a problem with this food
From eatthismuch.com

Shop early this year for the best selection of gifts and holiday favourites. See our Holiday Shopping Tips.
From lcbo.com

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 …
From foodnessgracious.com

We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, gar...
From youtube.com

How to Make Olive Bread. Here are all the steps to make this easy, homemade olive bread recipe. 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.
From thewanderlustkitchen.com

STEP 1. mix the flour with the torn olives. STEP 2. mix together the water, salt, sugar and yeast until it bubbles. STEP 3. mix yeast mixture and flour, then knead until the dough is springy (about 10 mins) and leave in an oiled bowl to rise for an hour. STEP 4.
From bbcgoodfood.com

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 ...
From bbc.co.uk

The Cypriot “eliopita”, or olive bread, is a famous bread that many people love. You can find large “eliopittes”, small “eliopittes”, “eliopittes” with whole olives, pitted olives, sliced olives. There are a lot of different recipes for the “eliopita” and they will surface on this website with time. The particular recipe below is a tried and tested olive bread recipe, which ...
From afroditeskitchen.com

Any follower of this blog will notice that baking bread is my new food obsession. For the longest time, I avoided baking bread out of fear that it was difficult. But, I was so wrong. Baking bread is not that challenging and I wish I learned a long time ago how easy homemade bread is to make. The first bread I learned to make was crusty round artisan bread. It is surprisingly simple to …
From theblackpeppercorn.com

Food / Chipotle Olive Bread; Chipotle Olive Bread Feb 1, 2006. By: The Canadian Living Test Kitchen. Share [migration] empty title 548 Image by: [migration] empty title 548 Author: Canadian Living Chipotle Olive Bread Feb 1, 2006. By: The Canadian Living Test Kitchen. Share. Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked …
From canadianliving.com

A food rich in healthy fats. The bread with olive oil it is a tremendously rich in healthy fats, especially in oleic acid which is the fatty acid with the greatest presence in the known asliquid gold. In fact, a scientific study found that taking two tablespoons of olive oil a day every day can help reduce the risk of coronary heart disease.
From en.nature-via.com

Olive Bread Recipe, Learn how to make Olive Bread (absolutely delicious recipe of Olive Bread ingredients and cooking method) A chewy, freshly baked, savoury olive bread is perfect to start the morning. This recipe is easy to make and requires just a few ingredients.. This Olive Bread recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
From food.ndtv.com

Place each loaf on baking sheet lined with parchment paper. Form into the size and shape of a bread loaf. Coat with olive oil. Place in oven for 25-30mins or until golden brown. Remove and set on wire rack to cool. Cut Kalamata Olive Bread into slices and serve with some olive oil infused with oregano.
From lemonandolives.com

No-Knead Olive Za’atar Bread That Looks Fancy (But is Super Easy) by Tamara Green and Sarah Grossman. March 10, 2020. Be the first to rate this recipe PREP TIME. 10 min. COOK TIME. 1h 15 min. YIELDS. 1 loaf. Trust us: This no-knead bread recipe will make you feel like a professional baker. The secret? It’s a super simple, fool-proof recipe that you really can’t …
From foodnetwork.ca

Preheat oven to 350 degrees F. Spread olive mixture onto French bread that has been sliced lengthwise. Bake for 20-25 minutes or until cheese is melted and top is golden and bubbly! Slice into 1-inch pieces. clock. clock icon. Prep Time: 10 minutes. clock. clock icon. Cook Time: 20 minutes.
From fooddolls.com

Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large, clean mixing bowl and ...
From realfood.tesco.com

Heat the olive oil in a large skillet over medium-high heat. Cook the onion and garlic for 4 minutes or until tender. Remove from the heat …
From prevention.com

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