OLIVE OIL BREAD
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
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 OIL BREAD
Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.
Provided by Luschka
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
- Stir in 2 cups of the flour in order to make a soft ball.
- Knead in additional flour so that dough is soft and not sticky.
- Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- Punch down dough, and form into ball or loaf shape.
- Place onto a greased cookie sheet.
- Cover and let rise for 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 1616.4, Fat 55.3, SaturatedFat 7.7, Sodium 1952.5, Carbohydrate 240.4, Fiber 10.5, Sugar 0.9, Protein 35.9
OLIVE OIL BREAD
A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Provided by Dee
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g
ROSEMARY OLIVE OIL BREAD
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Provided by Mark Bittman
Categories Bake Bread Rosemary
Yield Makes 1 large boule
Number Of Ingredients 5
Steps:
- Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
- Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
- Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
- About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
- Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
- Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
- Variations:
- Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
- Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
- Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
OLIVE OIL AND HERBES DE PROVENCE BREAD
Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.
Provided by Glitterhoof
Categories Yeast Breads
Time 2h5m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
- Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
- Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
- Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
- Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
- Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
- Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
- Let the bread cool a little before slicing to serve.
OLIVE BREAD
Provided by Emeril Lagasse
Yield 2 loaves of bread
Number Of Ingredients 12
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 BREAD
Provided by Food Network
Categories dessert
Time 1h2m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
BREAD DIPPING OIL
A delicious oil mixture to dip chunks of Italian or French bread into.
Provided by Calamity Anne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 32
Number Of Ingredients 12
Steps:
- Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 0.3 g, Cholesterol 0.3 mg, Fat 13.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 41.7 mg
A-PLUS ITALIAN OLIVE OIL BALSAMIC BREAD DIP
This recipe is similar to one at an Italian restaurant where I once worked, with a few changes for the better, of course! I don't think it can get any better! Serve with your favorite Italian bread. Ready in minutes.
Provided by kalesdad
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.6 g, Fat 17 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.4 g, Sodium 2.7 mg, Sugar 1.2 g
OLIVE JUICE BREAD
I hate wasting the juice that is packed with black olives since I am such an olive fan. I use the "juice" to make bread. This is my favorite recipe so far.
Provided by death_by_parsnip
Categories Sourdough Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add the ingreadients to your bread machine according to its instructions. Add water to the olive juice until you get 1 1/4 cups of liquid. I prefer the rosemary, but it is optional.
- You can either bake the bread in your bread machine or in the oven.
- To bake in the oven, use the dough setting on the bread machine. Place the bread in a greased 9x5 inch loaf pan, cover with a towel and let rise for an extra 30 minutes or so. Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 113.7, Fat 0.4, SaturatedFat 0.1, Sodium 291.9, Carbohydrate 23.9, Fiber 1.9, Sugar 0.6, Protein 3.8
OLIVE OIL BREAD DIP
Make and share this Olive Oil Bread Dip recipe from Food.com.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except vinegar.
- Heat in microwave for 20 seconds.
- Let sit a few minutes.
- Add vinegar and serve.
Nutrition Facts : Calories 122.3, Fat 13.5, SaturatedFat 1.9, Sodium 0.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.1
OLIVE QUICK BREAD
I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!
Provided by Crabbycakes
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
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-OIL BREAD
This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.
Yield makes one 12-inch round loaf
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer, combine the water, flour, yeast, and olive oil; stir with a wooden spoon until all ingredients are incorporated. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 hour to 1 hour 15 minutes.
- Attach the bowl to the mixer fitted with the dough hook. Add the salt, and mix to combine on low speed. Raise the speed to medium, and beat until the dough pulls away from the sides of the bowl but is still sticky, about 3 minutes.
- Turn out the dough onto a lightly floured work surface. Knead it for 1 minute, then transfer to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Return the dough to a lightly floured work surface. Fold in the following fashion: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Flip the dough seam side down on the work surface, and cover with oiled plastic wrap; let rest for about 15 minutes.
- Dust a large wooden peel with cornmeal; set aside. Transfer dough to a clean work surface. (If the dough is overly sticky, you can lightly flour the surface.) To shape the dough, cup it between your rounded palms; roll it in a circular motion, pulling down on the surface of the dough to form a tight, smooth round. (The bottom of the dough should "catch"or drag a bit on the table as you roll; this will help it take shape.) Transfer the round of dough to the prepared peel, and drape with a piece of oiled plastic wrap. Let the dough rest on the peel until slightly puffed, about 30 minutes. Meanwhile, place a baking stone on the floor of the oven. Preheat the oven to 450°F.
- With a lame or a razor blade, make four slashes on top of the loaf to form a square. Slide the loaf onto the stone, and bake until the crust is dark golden brown, about 35 minutes. Place bread on a wire rack to cool before slicing.
- Follow instructions for Olive-Oil Bread, dividing the dough into 16 pieces (2 1/2 ounces each) with a bench scraper. Shape the dough balls as directed above, and transfer to a baking sheet lined with oiled parchment paper. Let rise, then bake until rolls are golden brown, about 20 minutes. Makes 16.
- Once the loaf is shaped, a square is slashed into the risen dough. The slashes help ensure that the bread will expand evenly as it bakes.
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