Barbecued Olive Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE BLACK OLIVE BREAD



Homemade Black Olive Bread image

This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime.

Provided by Rosemary Molloy

Categories     Bread and Pizza

Time 3h50m

Number Of Ingredients 6

2½ cups + 2 tablespoons all purpose flour or bread ((340 grams))
1 teaspoon active dry yeast
1½ tablespoons olive oil
¾ teaspoon salt
¾ cup lukewarm water ((180 g))
¾ cup coarsely chopped pitted black olives (if you prefer green or half and half) ((135 grams))

Steps:

  • In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
  • Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
  • Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
  • Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
  • Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
  • Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
  • Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!

Nutrition Facts : Calories 1500 kcal, Carbohydrate 235 g, Protein 43 g, Fat 43 g, Sodium 3332 mg, Fiber 14 g, SaturatedFat 6 g, Sugar 2 g, ServingSize 1 serving

NO-KNEAD SKILLET OLIVE BREAD



No-Knead Skillet Olive Bread image

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Steps:

  • Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
  • Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
  • Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
  • Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

MOM'S FAVORITE OLIVE BURGERS



Mom's Favorite Olive Burgers image

When she was in her 80s, my mom would reminisce about olive burgers at Coney Island. I used her instructions to make one and ended up pleasing both of us. -Lorraine Hickman, Lansing, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon butter
1/2 cup sliced green olives with pimientos, drained
1/4 cup Miracle Whip
1 tablespoon stone-ground mustard
4 hamburger buns, toasted
1/4 cup crumbled feta cheese, optional
Bibb lettuce leaves, optional

Steps:

  • In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly., Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side., Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.

Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 837mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

GRILLED FETA AND OLIVE BREAD



Grilled Feta and Olive Bread image

Party appetizer? Rev up the grill for quick and easy French bread crisps.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 6

Number Of Ingredients 4

3 tablespoons butter or margarine, softened
3 tablespoons crumbled feta cheese
12 thin slices French bread
3 tablespoons chopped Greek olives

Steps:

  • Heat gas or charcoal grill. In small bowl, mix butter and cheese; set aside.
  • Place bread on grill rack over medium heat. Cover grill; cook 3 to 5 minutes or until lightly toasted.
  • Spread butter mixture over toasted sides of bread; sprinkle with olives. Cover grill; cook with olive sides up 3 to 5 minutes or until cheese is melted.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

MOROCCAN OLIVE FLATBREAD



Moroccan Olive Flatbread image

Provided by The Hearty Boys

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 cup plus 1 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
Extra-virgin olive oil

Steps:

  • Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
  • Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
  • Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

GRILLED PEASANT BREAD WITH OLIVE BUTTER



Grilled Peasant Bread with Olive Butter image

Provided by Food Network Kitchen

Categories     appetizer

Time 8m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons softened unsalted butter
2 tablespoons black olive spread, such as Tapenade
1 tablespoon finely chopped fresh basil leaves (about 6)
l loaf crusty country-style bread
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1 large clove garlic

Steps:

  • Make butter: In a bowl combine all ingredients.
  • Cut bread into 1/2 to 1-inch thick slices. Brush both sides of bread with oil, season with salt and pepper and transfer to a heated grill. Grill each side of the bread for 1 to 2 minutes, or until lightly toasted and grill marked. Rub bread with the garlic clove. While bread is still hot spread with some of the butter. Transfer to a serving dish.

GRILLED OLIVE BREAD



Grilled Olive Bread image

Make and share this Grilled Olive Bread recipe from Food.com.

Provided by Jewelies

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup pitted black olives, sliced
3 tablespoons fresh parmesan cheese, grated
1/2 small red onion, chopped
1/2 teaspoon garlic, crushed
1/2 teaspoon vegetable stock powder
1 large french breadstick

Steps:

  • Place all ingredients, except bread stick, into your food processor or blender. Process until smooth.
  • Cut bread stick into slices.
  • Spread an even amount of paste over the top of each slice.
  • Place under grill or broiler until lightly browned.

Nutrition Facts : Calories 93.2, Fat 3.3, SaturatedFat 0.9, Cholesterol 2.7, Sodium 221.6, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 3.3

OLIVE BREAD



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

Steps:

  • 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 :

GRILLED CHEESY OLIVE BREAD



Grilled Cheesy Olive Bread image

Categories     Bread     Sandwich     Olive     Side     Broil

Yield serves 6

Number Of Ingredients 6

1 cup grated pepper Jack cheese (4 ounces)
1/2 cup pitted green olives
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
1 teaspoon garlic powder
1 loaf Italian bread, halved lengthwise

Steps:

  • Prepare a medium-high grill or preheat the broiler.
  • Combine the pepper Jack cheese, olives, butter, cream cheese, and garlic powder in a food processor and pulse until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.
  • Wrap the loaf in aluminum foil and place on the grill or, if broiling, under the broiler. Grill or broil, 4 inches from the heat, turning once, for 10 to 15 minutes total, or until the edges of the bread are crisp and golden and the cheese mixture is melted. Slice the bread and serve hot.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT



Grilled Bread with Olive Oil, Garlic and Salt image

It is better to brush bread with oil after, rather than before, grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 4

1 loaf rustic bread
1 large clove garlic
1/4 cup extra-virgin olive oil
Coarse salt

Steps:

  • Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

WALNUT-OLIVE BREAD



Walnut-Olive Bread image

Provided by Steven Raichlen

Time 2h55m

Yield 2 loaves

Number Of Ingredients 11

1 cake yeast or 1 envelope active dry yeast
2 tablespoons sugar
1 cup warm water
2 tablespoons extra-virgin olive oil, plus oil for greasing
1/2 tablespoon salt
1/2 cup chopped fresh herbs (basil, rosemary, oregano, thyme or parsley)
1 teaspoon minced garlic
1 tablespoon minced shallots
3 1/2 to 4 cups bread flour
1/3 cup chopped walnuts
1/3 cup pitted, chopped black olives like Gaeta or nicoise

Steps:

  • Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
  • Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
  • Preheat the oven to 375 degrees.
  • Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 3 grams, TransFat 0 grams

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS



Juicy Tomatoes With Parmesan-Olive Bread Crumbs image

This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.

Provided by Christian Reynoso

Categories     easy, quick, weeknight, salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
Salt and black pepper
5 ounces day-old country-style bread without crust
1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano
3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
2 teaspoons finely grated orange or lemon zest (or a combination)
1 teaspoon fennel seeds or red-pepper flakes (or a combination)
2 garlic cloves
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
  • Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
  • In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
  • Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
  • To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

GRILLED BREAD WITH OLIVE OIL



Grilled Bread with Olive Oil image

Categories     Bread     Side     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 2

1 French bread baguette, cut into 1-inch diagonal slices
1/4 cup extra -virgin olive oil

Steps:

  • Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

AUTHENTIC OLIVE-ROSEMARY BREAD - COOK'S ILLUSTRATED



Authentic Olive-Rosemary Bread - Cook's Illustrated image

Published in Cook's Illustrated, March-April 2007. Almost any variety of brined or oil-cured olive works in this recipe. However, Cook's Illustrated testers preferred a mix of both green and black olives. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the bread in a 450°F oven for 5-10 minutes. The bread will keep froze for several months when wrapped in foil and placed in a large zipper-lock bag.

Provided by swissms

Categories     Low Cholesterol

Time 4h40m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 8

1 3/4 cups water, room temperature
2 teaspoons fast rise yeast or 2 teaspoons instant yeast
2 tablespoons honey
3 1/2 cups bread flour (plus extra as needed for dough and counter)
1/2 cup whole wheat flour
2 teaspoons salt
2 tablespoons chopped fresh rosemary
1 1/2 cups pitted olives (rinsed, chopped rough, and patted dry)

Steps:

  • Whisk water, yeast, and honey in bowl of standing mixer. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
  • Remove plastic wrap; make well in center of dough and add salt and rosemary. Knead dough on low speed for 5 minutes. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1-2 tablespoons flour and continue mixing for 1 minutes. Transfer dough to lightly floured counter and pat into 12x6-inch rectangle.
  • Press olives into dough. Starting at long side, roll rectangle into tight log. With seam side facing up, roll log into coil. Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap. Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
  • Fold partially risen dough over itself. Turn bowl 90 degrees; fold again. Turn bowl again; fold once more. Cover with plastic wrap and let rise 30 minutes.
  • Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 more minutes.
  • Transfer dough to lightly floured work surface, being careful not to deflate. Divide dough in half, loosely shape each piece into ball, and let rise 15 minutes. Flip each ball over and, starting from top, roll into tight oval shape. Using palms, roll each oval from center outward until 12-inch loaf is formed. Poke any olives that fall off into bottom seam, then pinch seam closed.
  • Transfer each loaf, seam side down, to 12x6-inch piece of parchment and cover with plastic wrap. Let rise until doubled in size, 1-1 1/2 hours (dough is ready when it springs back slowly when pressed lightly with finger.).
  • Adjust oven rack to lower-middle position; place baking stone on rack, and heat oven to 450°F at least 30 minutes before baking.
  • Slide parchment sheets with loaves onto peal or back of inverted baking sheet. Starting and stopping about 1 inch from each side, use razor blade or sharp knife to cut three 1/2-inch deep slashes on diagonal along top of each fully risen loaf. Use a spray bottle filled with water to spray loaves lightly with water. Carefully slide parchment with loaves into oven using jerking motion.
  • Bake 15 minutes, spraying loaves with water twice more in the first 5 minutes, and then reduce oven temperature to 375°F Continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210°F, 25-30 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 2 hours.

Nutrition Facts : Calories 182, Fat 2.3, SaturatedFat 0.3, Sodium 536.3, Carbohydrate 35.7, Fiber 2.3, Sugar 3, Protein 4.9

GRILLED WALNUT OLIVE-BREAD WITH EXOTIC MUSHROOMS



Grilled Walnut Olive-Bread With Exotic Mushrooms image

Provided by Steven Raichlen

Categories     pizza and calzones, appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

1 loaf walnut-olive bread (see recipe)
1/4 cup extra-virgin olive oil
2 pounds assorted fresh exotic mushrooms (chanterelle, shiitake, portobello, cremini, oyster or black trumpet)
1 small clove garlic, minced
Salt and freshly ground black pepper
8 sprigs flat-leaf parsley
8 lemon wedges
1/4 pound Parmigiano-Reggiano cheese for shaving on top

Steps:

  • Preheat the grill until it is quite hot.
  • Cut the bread into 8 3/4-inch-thick slices. Lightly brush each slice with olive oil. Wash and trim the mushrooms. Thread the mushrooms on skewers by size (large ones together on one skewer, small ones on another). Brush the mushrooms with oil, and sprinkle with garlic, salt and pepper.
  • Just before serving, grill the mushrooms over high heat for 1 to 2 minutes per side, or until cooked. Grill the bread slices for 30 seconds per side, or until toasted. Put the bread on warm plates, and top each slice with with mushrooms. Garnish with parsley sprigs, lemon wedges and thin shavings of cheese.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 446 milligrams, Sugar 5 grams, TransFat 0 grams

More about "barbecued olive bread recipes"

ROSEMARY FLAT BREAD | BREAD RECIPES | JAMIE OLIVER …
rosemary-flat-bread-bread-recipes-jamie-oliver image
Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this’ll give them a real barbecued …
From jamieoliver.com


PULL-APART OLIVE BREAD RECIPE - TODAY
pull-apart-olive-bread-recipe-today image
2019-06-24 1. Place the milk, egg and butter in the bowl of a stand mixer with the dough hook attachment. 2. While the motor is running on speed 2, slowly add the dry ingredients and yeast. Mix the dough at ...
From today.com


CRUSTY & RUSTIC OLIVE LOAF BREAD RECIPE (VIDEO!)
crusty-rustic-olive-loaf-bread-recipe-video image
2019-10-17 Using the edges of the parchment paper, carefully place the dough in the dutch oven, cover and bake for 30 minutes. Then, remove the lid and bake another 20-25 minutes, or until golden brown. Remove the olive loaf from the …
From foolproofliving.com


CRUSTY OLIVE BREAD - COOKING WITH NONNA
crusty-olive-bread-cooking-with-nonna image
Pre heat your oven to 375f and place a metal pan on bottom shelf. Meanwhile remove dough from refrigerator and take a piece of large enough to make a loaf (a good handfull). Sprinkle with flour and gently form a …
From cookingwithnonna.com


HOMEMADE OLIVE OIL BREAD ROLLS RECIPE - AN ITALIAN IN MY KITCHEN
2018-10-04 In the stand up mixture bowl, whisk together the flour and salt, then add the yeast mixture and oil. With the hook attachment, start to knead until the dough comes together to form a ball. Place the dough in a lightly oiled bowl and cover, let it rise in a warm draft free area for about 2 hours.
From anitalianinmykitchen.com


QUICK BEER AND OLIVES BREAD (NO YEAST) - THE HUNGRY BITES
2016-10-28 Preheat oven at 350 °F (175°C) and grease a pan with olive oil (or other oil) In a bowl mix all of the dry ingredients with a fork (use 1 cup of bread flour and set aside the other 1/2 cup). Add the liquids and mix well with the spoon. You should get a soft, pliable dough.
From thehungrybites.com


NO-KNEAD SKILLET OLIVE BREAD - LOVE BAKES GOOD CAKES
2022-01-17 Add in 1 cup of all-purpose flour and salt and stir to combine. Mix in the olives, dried basil, garlic powder, and remaining flour until well mixed. Cover the bowl with a kitchen towel and let rise for 1 hour. Coat the inside of an 8-inch cast iron skillet with 1 Tbsp. olive oil. With floured hands, transfer risen dough to cast iron skillet.
From lovebakesgoodcakes.com


BARBECUED GARLIC BREAD - FOOD NETWORK
Method. 1) Preheat the barbecue until the coals are somewhat grey with ash; the flame should be low. 2) Meanwhile, combine the olive oil, garlic, basil, and oregano in a small bowl. 3) Brush both sides of the bread with the olive oil mixture and sprinkle 1 side of the bread with the cheeses. When the coals are ready, place the bread, cheese ...
From foodnetwork.co.uk


OLIVE BREAD - THE BEST BREAD I'VE EVER BAKED - CLAIRE K CREATIONS
2019-09-20 Instructions. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. You can do this using a dough hook on a stand mixer. Turn out dough onto a floured board and knead it until it is smooth and elastic. Set it aside to rise for about 45 minutes or until it doubles in size.
From clairekcreations.com


RECIPES, MENUS AND COOKING !: RECIPE : BARBECUED OLIVE BREAD
2020-08-12 1 tablespoon olive or vegetable oil 2 garlic cloves, minced 3 drops hot pepper sauce 2 cups biscuit/baking mix 2/3 cup milk 2 tablespoons minced fresh parsley Paprika Directions In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine ...
From recipescook.blogspot.com


RUSTIC OLIVE FLATBREAD - KING ARTHUR BAKING
Brush lightly with olive oil, and sprinkle with sea salt. To shape the dough: For a traditional shape, cut decorative slits all the way through the dough from top to bottom. Pull the dough apart at the slits (at least 2", to allow for rising).
From kingarthurbaking.com


JOSEY BAKER’S OLIVE BREAD - BEWITCHING KITCHEN
2015-04-06 OVERVIEW OF THE RECIPE: to make this bread, you will start by mixing whole wheat flour with water and a little commercial yeast. That mixture will bubble away overnight, and will be part of the final dough, which contains only white flour, a little salt, lemon zest, fresh rosemary, and of course black olives.
From bewitchingkitchen.com


GRILLED BREAD RECIPES | ALLRECIPES
2021-05-17 We've gathered some favorite grilled bread recipes here, including cheesy garlic bread, naan, and grilled cinnamon toast. Take a look! Here are some quick tips for grilling breads. Place the bread oil-side down on a hot grill, cooking until grill marks appear, about 2 or 3 minutes. Keep an eye on it, moving the bread around the grill every 15 ...
From allrecipes.com


GRILLED CHEESY OLIVE BREAD RECIPE FROM OLD EL PASO - OLD EL PASO
Place bread, cut sides down, over center of charcoal grill or over unheated side of gas grill and over medium-low heat. Cover and grill 4 to 5 minutes or until toasted. Remove bread to cookie sheet; spread toasted sides with cheese mixture. Cover and grill bread, cheese sides up, 5 to 7 minutes or until cheese is hot and melted. Garnish with ...
From oldelpaso.com


RUSTIC OLIVE BREAD RECIPE - HOW TO BAKE WITH EASY INSTRUCTIONS
Instructions. Stir to dissolve the yeast in a bowl with the 1 cup of warm water. Set aside for 5 minutes. Stir the salt and sugar with the flour and dump into a stand mixer bowl. Using the dough hook, turn on the stand mixer to low speed. Slowly pour …
From theblackpeppercorn.com


LOW CARB OLIVE BREAD | GRAIN FREE - THE HUNGRY ELEPHANT
2020-01-11 In a mixing bowl, sift together the almond flour, arrowroot, xanthan gum, sugar, salt and quick yeast. Separate the eggs and set aside the egg yolks for later. Add the egg whites, olive oil, warm water, olives and olive water to the dry mix. Stir until a somewhat thick batter has formed. Dump the batter onto parchment paper.
From thehungryelephant.ca


SIMPLE OLIVE AND RICOTTA BARBECUE BREAD | BETTER HOMES AND GARDENS
Simple olive and ricotta barbecue bread. Ready in 15 minutes. - by Fast Ed. Instead of heading down to your local bakery, why not try to make your own bread? Fast Ed has a simple olive bread recipe that takes 5 mins to put together and just 10 mins to cook, all on the BBQ! Food.
From bhg.com.au


EASY RUSTIC OLIVE BREAD RECIPE - THE WANDERLUST KITCHEN
2015-03-20 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


MEDITERRANEAN OLIVE QUICK BREAD RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.
From myrecipes.com


GRILLED FLATBREAD WITH OLIVE OIL AND ZA'ATAR RECIPE
2022-06-30 Directions. For the Flatbread: In the bowl of a stand mixer, whisk together flour, salt, yeast, and sugar until well combined. Add olive oil and yogurt or milk and knead with dough hook at low speed until dough comes together into a smooth ball (dough should stick slightly to bottom of bowl as it kneads).
From seriouseats.com


GRILLED BREAD (GARLIC OR PLAIN!) – A COUPLE COOKS
2021-06-19 Preheat: Preheat a grill to medium-high heat (375 to 450 degrees). Grill: Brush each side of the bread lightly with olive oil. Place the slices on a baking sheet and sprinkle with 1 pinch of salt on top of each. Grill 1 to 2 minutes per side, until crispy and just starting to …
From acouplecooks.com


LOADED OLIVE CHEESE BREAD (+VIDEO!) - BUTTER BE READY
2020-08-11 Line a baking sheet with foil and set aside. Cut baguette loaf into four halves and place onto baking sheet. In a large bowl, combine all other ingredients together and mix until well combined. Spread olive cheese mixture evenly onto prepared bread loaves. Place under broil for 5 minutes or until mixture is golden and bubbly.
From butterbeready.com


GRILLED CHEESY OLIVE BREAD | PAULA DEEN
In a bowl, combine the pepper Jack cheese, olives, butter, cream cheese and garlic powder with a hand-held mixer until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together. Wrap the loaf in aluminum foil and put on the grill, or if broiling, under the broiler. Grill or broil 4 inches from the heat ...
From pauladeen.com


ARTISAN GREEN OLIVE SOURDOUGH BREAD - AHEAD OF THYME
2022-01-01 Prepare the dough. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine. Cover the bowl and let the dough rest for one hour. Add salt and fold into the dough for a few seconds to …
From aheadofthyme.com


DUTCH OVEN NO KNEAD RUSTIC THYME OLIVE BREAD
2020-05-04 Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours). When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot. Use a spatula to scoop the dough into the hot pot.
From threeolivesbranch.com


SLOW COOKER OLIVE BREAD RECIPE - DIZZY BUSY AND HUNGRY!
2021-03-05 Combine the flour and yeast in a large bowl. Add the garlic, chopped olives, and Parmesan cheese and combine. Add the water and combine with the flour mixture. Cover the bowl and allow to sit for 1 and ½ hours. On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking.
From dizzybusyandhungry.com


NO KNEAD OLIVE BREAD: MAKE IT IN YOUR DUTCH OVEN
2020-04-16 It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing.
From panningtheglobe.com


GRILLED BREAD WITH GARLIC, OLIVE OIL, PROSCIUTTO & ORANGES
Slice the bread a generous 1/4 inch thick (cut the slices in half if they’re large). When the coals are hot but no longer flaming, put the bread on the rack and grill until lightly browned, 1 to 2 minutees. Turn and grill the other side. Transfer to a plate or basket and cover to keep warm. Arrange the garlic cloves, oranges, and prosciutto on a platter and serve with the olive oil.
From finecooking.com


NO KNEAD SKILLET OLIVE BREAD - DIETHOOD
2016-12-18 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


BREAD MACHINE BREAD WITH ONIONS & OLIVES - FOOD MEANDERINGS
2018-03-24 This savory Bread Machine recipe with Onion and Olive is artisan bread made right in your bread maker with staples like canned, sliced black olives, dehydrated onions, dried thyme and all-purpose flour. Course bread, Snack, snacks. Cuisine North American. Prep Time 10 minutes. Cook Time 2 hours. Total Time 2 hours 20 minutes. Servings 8 serving.
From foodmeanderings.com


RECIPES AND COOK: RECIPE BARBECUED OLIVE BREAD
1 tablespoon olive or vegetable oil 2 garlic cloves, minced 3 drops hot pepper sauce 2 cups biscuit/baking mix 2/3 cup milk 2 tablespoons minced fresh parsley Paprika Directions In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine ...
From recipes-and-cook.blogspot.com


Related Search