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
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
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.
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
BLACK OLIVE SPREAD
I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.
Provided by jenfer
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg
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
ITALIAN BLACK OLIVE BREAD
I have to say that my 2 favorite breads are roasted garlic bread and black olive bread. This bread is great served with any dish (specially Italian) or sliced and used to make paninis or bruschetta. My favorite way to eat this is hot out of the oven with some great creamy butter spread on a slice.
Provided by Annamaria Settanni McDonald
Categories Savory Breads
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
- 2. Turn out dough on a floured board.
- 3. Knead until smooth, about 5 to 10 minutes.
- 4. Let rise about 45 minutes, until it doubles in size and punch down.
- 5. Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
- 6. Round the dough on kneading board. Place dough upside down in a bowl lined with a lint-free, well floured towel. Let rise again until double in size.
- 7. While the bread is rising for the third time, put a pan of water in the bottom of the oven.
- 8. Gently turn loaf out onto a cookie sheet pan that has been lightly oiled and dusted with cornmeal.
- 9. Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes, or until done. Serve warm with butter or cool and serve with any dish. Store in an air tight bag or container.
- 10. NOTE: To make bread artisan slits, before baking gently run knife a few times on top of bread to cause dough to split, this will provide that split look on the bread while baking.
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MEDITERRANEAN BLACK OLIVE BREAD - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (141)Total Time 11 hrs 25 minsCategory BreadCalories 158 per serving
- In a medium bowl, combine the yeast and the warm water. Cover with plastic or with a kitchen towel and let it proof for at least 5 minutes.
- 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!)
- Preheat oven to 450F degrees. Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes.
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