Greek Olive Bread

GREEK OLIVE BREAD



Greek Olive Bread image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients: 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives
Calories 178 calories
Fat7g fat (1g saturated fat)
Cholesterol3mg cholesterol
Sodium266mg sodium
Carbohydrate23g carbohydrate (2g sugars
Fiber1g fiber)
Protein4g protein.

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.


GREEK OLIVE BREAD



Greek Olive Bread image

Nuggets of feta cheese and olives stud this delicious loaf, perfect with grilled or barbecued lamb or chicken.

Recipe From food.com

Provided by Olha7397

Categories     Yeast Breads

Time 1h5m

Yield 1 bread

Number Of Ingredients: 9

3 -3 1/2 cups bread or 3 -3 1/2 cups unbleached all-purpose flour
1 (2 3/4 teaspoon) package active dry yeast or 1 (2 3/4 teaspoon) package fast rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 cup very warm water
1 cup coarsely chopped pitted oil-cured olives or 1 cup black olives
1/2 cup crumbled feta cheese
2 teaspoons extra virgin olive oil, for brushing

Steps:

  • In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
  • Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
  • Stir until all the dry ingredients are moistened.
  • Cover and let stand for 15 minutes.
  • Sprinkle a work surface with flour.
  • Scrape dough out onto the floured surface.
  • Dust the top of the dough with flour.
  • Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
  • Place in a clean, greased bowl, turning to grease all over.
  • Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
  • Punch down the dough and pat it into a ½ inch thick circle.
  • Sprinkle with the olives and cheese.
  • Knead the dough lightly to incorporate the ingredients, then shape into a ball.
  • Pat out to make a circle 8 inches in diameter.
  • Place on a greased baking sheet.
  • With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
  • (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
  • Cover and let rise until puffy, 30 to 45 minutes.
  • Preheat the oven to 375 F.
  • Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
  • Cool the bread on a wire rack before slicing.
  • Makes 1 round loaf.
  • Beatrice Ojakangas Baking Book.


GREEK OLIVE BREAD



Greek Olive Bread image

This recipe is different from the ones that are posted. It comes from "My Great Recipes", and is absolutely delicious. I am posting the original directions, but I like to bake it in a large loaf pan.

Recipe From food.com

Provided by Retired Greyhound M

Categories     Breads

Time 2h30m

Yield 1 Loaf, 10-12 serving(s)

Number Of Ingredients: 10

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
1 cup milk (heated to 105 degrees)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups flour (approximately)
15 pimentos, stuffed olives
1/2 cup feta (cut into cubes) or 1/2 cup white cheddar cheese (cut into cubes)
1 egg yolk, beaten with 1 t. water
Calories230.6
Fat6.1
SaturatedFat2.3
Cholesterol26.7
Sodium330.4
Carbohydrate36.4
Fiber1.4
Sugar1.7
Protein6.9

Steps:

  • Sprinkle yeast over water in a large bowl.
  • Let stand until soft, 3 to 5 minutes.
  • Stir in milk, sugar, salt and 4 t. of the oil.
  • Add 1C flour; mix to blend.
  • Stir in 1 1/2C more flour and beat until smooth and elastic, about 5 minutes.
  • Stir in 1/2C more flour to make a stiff dough.
  • Turn onto floured surface.
  • Knead until dough is smooth and develops small bubbles just under the surface, about 15 minutes.
  • Place in greased bowl, turning to grease all over.
  • Cover and let rise in warm place until doubled, about 1 hour.
  • Punch dough down and pat into a 1/2-inch circle.
  • Sprinkle with olives and cheese.
  • Knead and fold lightly into dough, then shape into a ball.
  • Pat out to an 8-inch circle.
  • Place on greased baking sheet.
  • With a 3 to 4 - inch cutter or empty tuna can, cut a circle in center, leaving round of dough in place.
  • Brush dough with remaining 2 t. oil.
  • Let rise until puffy, 30 to 45 minutes.
  • Brush with egg yolk mixture.
  • Bake at 375 degrees about 30 minutes until crust is a rich golden brown and loaf sounds hollow when tapped.
  • Cool on a rack before slicing.
  • Enjoy!


MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Recipe From allrecipes.com

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients: 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
Calories138.4 calories
Carbohydrate22.5 g
Fat3.7 g
Fiber0.9 g
Protein3.6 g
SaturatedFat0.5 g
Sodium197.3 mg
Sugar1.8 g

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.


GREEK OLIVE AND ONION BREAD



Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Recipe From allrecipes.com

Provided by healthyfoodie

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients: 11

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water
Calories579.8 calories
Carbohydrate94.7 g
Fat14.4 g
Fiber4.2 g
Protein16 g
SaturatedFat1.9 g
Sodium993.5 mg
Sugar2.2 g

Steps:

  • Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  • Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.


NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Recipe From marilenaskitchen.com

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients: 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.




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