EASY RUSTIC OLIVE BREAD RECIPE
This Easy Rustic Olive Bread recipe uses salty kalamata olives to add a depth of flavor to this rustic bread recipe!
Provided by The Wanderlust Kitchen
Categories Breads
Time 3h
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 27 g, Protein 4 g, Fat 3 g, Sodium 149 mg, Fiber 1 g, UnsaturatedFat 2 g
HOMEMADE NO-KNEAD OLIVE BREAD RECIPE
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.
Provided by Aysegul Sanford
Categories Bread
Time 18h50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195 kcal, Sugar 1 g, Sodium 845 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 6 g, ServingSize 1 serving
ITALIAN OLIVE BREAD
Make and share this Italian Olive Bread recipe from Food.com.
Provided by Angela
Categories Yeast Breads
Time 15m
Yield 1 2-lb loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients into breadmachine pan in order recommended by manufacturer.
- Choose basic cycle, and press start.
- Add olives at the add-in beep, or 5 minutes before the end of the final knead.
Nutrition Facts : Calories 252.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 1, Sodium 522.4, Carbohydrate 46.4, Fiber 2, Sugar 4.5, Protein 6.4
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
More about "italian olive bread recipes"
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.
EASY OLIVE BREAD RECIPE (NO KNEAD) - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (48)Category Bread
OLIVE BREAD - THE BEST BREAD I'VE EVER BAKED - CLAIRE K …
From clairekcreations.com
MOM'S ITALIAN BREAD – GIADZY
From giadzy.com
ITALIAN OLIVE BREAD RECIPE | RECIPELAND
From recipeland.com
CARRABBA’S OLIVE OIL BREAD DIP - MSN
From msn.com
HOMEMADE OLIVE OIL BREAD ROLLS RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
ITALIAN BREAD RECIPE (EASY, HOMEMADE) | THE KITCHN
From thekitchn.com
ITALIAN OLIVE BREAD - BOSS KITCHEN
From bosskitchen.com
HOMEMADE MEDITERRANEAN OLIVE BREAD - FOODNESS GRACIOUS
From foodnessgracious.com
SUN-DRIED TOMATO OLIVE BREAD RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
CLASSIC ITALIAN BREAD RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
CRUSTY OLIVE BREAD - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN ROSEMARY AND OLIVE OIL BREAD - HONEST COOKING
From honestcooking.com
LITTLE ITALY'S HOMEMADE BREAD RECIPE BY MADONIA BROTHERS BAKERY
From lacucinaitaliana.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD
From insanelygoodrecipes.com
ITALIAN OLIVE BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
BREAD DIPPING OIL RECIPE - FOOLPROOF LIVING
From foolproofliving.com
OLIVE OIL VS. EXTRA VIRGIN OLIVE OIL: WHAT'S THE DIFFERENCE?
From tasteofhome.com
HOW TO MAKE AN AUTHENTIC ITALIAN BREAD - SIMPLE ITALIAN COOKING
From simpleitaliancooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #breads #yeast #4-hours-or-less
You'll also love