Grilled Feta And Olive Bread Recipes

GRILLED FETA AND OLIVE BREAD

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.

GRILLED FETA AND TOMATO SANDWICH

Steps:

• Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
• Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
• Note: This is a grilled sandwich that is delicious served at room temperature too.

GREEK OLIVE BREAD

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.