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
GREEK OLIVE BREAD
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
EFFORTLESS RUSTIC BREAD
This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Provided by amyw
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 6h15m
Yield 20
Number Of Ingredients 5
Steps:
- Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
- Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
- Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g
OLIVE BREAD
This is a very basic recipe, and tastes really good.
Provided by aurelijab
Time 1h20m
Yield Makes Rolls
Number Of Ingredients 7
Steps:
- Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
- Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
- Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
- Preheat oven at 210ºC Fan/ 230ºC/Gas 8
- Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
- Cook for 10 mins, until ready.
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- Dissolve yeast in water and mix with flour. Cover with a damp cloth and leave for 1 hour at room temperature. Then go in the fridge for 8 hours or overnight.
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- Using the dough hook, turn on the stand mixer to low speed. Slowly pour in the water and yeast mixture. Continue to let the stand mixer knead the dough for about 3 minutes.
- Add in the diced kalamata olives and continue to knead for another 2 minutes. If the dough seems to be too wet and sticky, add in a little extra flour and knead a little bit more. The dough should come away from the bowl and not be sticky/tacky to the touch.
EASY RUSTIC OLIVE BREAD - DANI'S COOKINGS
From daniscookings.com
Category Side DishTotal Time 3 hrs 45 mins
- In a medium bowl combine 1 cup flour (120 g) with 2/3 cup lukewarm water (160 ml), sugar and yeast. Mix well to blend. Cover the bowl with cling film and leave it at a warm place for an hour - hour and a half to double or triple its size. This is the preferment starter.
- Transfer the preferment to the bowl of a stand mixer or to a large mixing bowl if you are using a handheld mixer. Add the rest of the ingredients, except olives and water. Start mixing at a low speed and pour some water. When the dough starts pulling off the sides of the bowl add the rest of the water. Lower the speed of the mixer to the minimum, if needed. The dough will start splashing in the water but it will be soon absorbed. Knead with the mixer for about 15 minutes in total, until the dough starts puling off the sides of the bowl again. At this point add also the chopped olives and knead just for few seconds, until they are absorbed as well.
- Flour the dough from the outside as much as possible (it will be very soft and sticky) and leave it in the bowl. Cover the top of the bowl with a sheet of parchment paper and wrap it all around with tea towels. Leave it in a warm place for an hour and a half - two hours.
- Preheat oven to 390 degrees F/ 200 degrees C. Line a large baking tin with a sheet of parchment paper.
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