Italian Black Olive Bread Recipes

Steps:

• Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
• Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
• Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
• Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
• Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
• Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.

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.

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.

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.

Steps:

• Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
• Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
• Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
• Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
• Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
• Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
• Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.

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.

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.