Cheese And Olive Bread Recipes

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OLIVE AND CHEESE LOAF



Olive and Cheese Loaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch round loaf

Number Of Ingredients 6

3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

Steps:

  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
  • Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
  • Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

OLIVE CHEESE BREAD



Olive Cheese Bread image

"The recipe for this rich cheesy bread was given to me by a co-worker's wife, and I've used it often," notes Nancy McWhorter of Bridge City, Texas. "With the tasty addition of ripe olives and onions, it's a perfect complement to seafood, Italian food or barbecue fare."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12-16 servings.

Number Of Ingredients 6

1/2 cup butter, melted
1/2 cup mayonnaise
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, chopped
1-1/2 cups shredded Monterey Jack cheese
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.

Nutrition Facts : Calories 223 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GREEK CHEESE AND OLIVE QUICK BREAD



Greek Cheese and Olive Quick Bread image

I love this bread as a snack mid-morning. It satisfies in so many ways. Its texture is more like a savoury biscuit and really good. Olives and feta cheese are perfect companions.

Provided by evelynathens

Categories     Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 9

4 cups self-rising flour
2 1/2 teaspoons baking powder
1 cup Greek yogurt (sub with sour cream if you can't get the greek yoghurt)
3/4 cup butter, melted
5 eggs
1 lb feta, crumbled or cut into tiny pieces
1 cup kalamata olive, pitted, halved
2 tablespoons olive oil
sesame seeds

Steps:

  • Preheat oven to 375°F.
  • Grease a baking sheet with olive oil.
  • Beat eggs, yoghurt and baking powder together.
  • Add butter and eggs to mixture and beat well.
  • Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
  • Separate dough into 3 equal portions.
  • Shape into 3 balls and place on oiled baking sheet.
  • Press down with palm, to flatten slightly.
  • Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
  • Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

HOT CHEDDAR-OLIVE BREAD



Hot Cheddar-Olive Bread image

This bread is a great appetizer or wonderful with a hot bowl of soup.

Provided by Amy Brolsma

Categories     Appetizers and Snacks     Vegetable     Olives

Time 25m

Yield 12

Number Of Ingredients 6

4 ounces shredded Cheddar cheese
¼ cup creamy salad dressing
3 tablespoons finely chopped onion
½ teaspoon chili powder
1 (1 pound) loaf French bread, cut in half lengthwise
1 tablespoon sliced ripe olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
  • Bake 10 to 15 minutes in the preheated oven, until cheese is melted.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 22.2 g, Cholesterol 11.6 mg, Fat 5.2 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 350.3 mg, Sugar 1.8 g

OLIVE-ONION CHEESE BREAD



Olive-Onion Cheese Bread image

This luscious cheese bread will have your guests reaching for more. The cheese, onions, and olives make this bread a delicious and flavorful appetizer. -Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 7

4 cups shredded part-skim mozzarella cheese
1 cup butter, softened
1 cup mayonnaise
8 green onions, thinly sliced
1 can (8 ounces) mushroom stems and pieces, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Nutrition Facts : Calories 369 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 590mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

OLIVE - CHEESE QUICK BREAD



Olive - Cheese Quick Bread image

Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!

Provided by Debber

Categories     Quick Breads

Time 45m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

2 cups flour
3 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 egg, room temp
3/4 cup milk (or buttermilk or water)
1/4 cup oil
1 tablespoon finely chopped onion (optional)
35 stuffed green olives
1 1/2 teaspoons olive oil

Steps:

  • Grease a loaf pan; set aside. Preheat oven to 350.
  • In a large bowl, combine dry ingredients and the cheese; set aside.
  • In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
  • Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
  • Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
  • Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
  • Place remaining 7 olives evenly spaced down the center of the top of the loaf.
  • Brush with olive oil (or spray).
  • Bake 35-45 minutes until wooden pick comes out clean.
  • Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
  • VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .

Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3

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Top Asked Questions

How to cook black olives on French bread?
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.
What is olive cheese bread?
This Olive cheese bread combines all the brine-y flavors I love, in a gooey cheese filling, on top of a crusty bread. This might be as close to appetizer perfection anyone will ever get.
How to bake French bread with cheese and butter?
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.
How long to bake bread with cheese in it?
In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.

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