Olive And Sun Dried Tomato Fougasse Recipes

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COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Provided by Giada De Laurentiis

Time 16m

Yield 2 servings

Number Of Ingredients 11

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  • In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
  • Transfer the vegetables to a serving bowl. Serve immediately.

OLIVE AND SUN-DRIED TOMATO FOUGASSE



OLIVE AND SUN-DRIED TOMATO FOUGASSE image

Categories     Olive     Side

Yield 2 breads

Number Of Ingredients 11

1 2/3 cups plus 2 teaspoons warm water (105°F to 115°F), divided
1 3/4 teaspoons active dry yeast
1 teaspoon sugar
5 1/2 tablespoons extra-virgin olive oil, divided, plus more for brushing
4 cups all purpose flour
1 1/4 teaspoons salt
1/2 cup oil-cured black olives, pitted, quartered
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 tablespoon minced fresh rosemary
2 teaspoons grated lemon peel
Coarse kosher salt

Steps:

  • 1. Pour 2/3 c. warm water into 2-cup measuring cup. Sprinkle yeast, then sugar, stir to blend. Let stand , 5 to 7 minutes. Add 1 cup warm water and 41/2 tablespoons oil. 2. Mix flour and 1 1/4 teaspoons salt in bowl of mixer. Pour in yeast. Attach dough hook; beat at medium-low until flour is moistened but looks shaggy, about 3 minutes. Increase medium; beat until dough pulls away from sides and climbs hook, about 10 minutes (dough will be like sticky batter). 3. Mix olives, tomatoes, rosemary, and lemon peel in medium bowl. Add to dough and beat 1 minute. 4. Lightly oil large bowl. Scrape dough into bowl. Brush top of dough with oil. Brush plastic wrap with oil; cover bowl. Let dough rise in warm area until doubled, 1 to 2 hours. 5. Gently turn dough several times with spatula to deflate. Re-cover; chill overnight (dough will rise). 6. Sprinkle 2 rimmed baking sheets with flour. Deflate dough & divide into 2. Place 1 piece on floured surface; sprinkle with flour. Roll out dough to 12x8- to 12x9-inch rectangle. Transfer dough to sheet. 7. Using very sharp small knife, cut four 2-inch-long diagonal slashes just to right of center of rectangle and 4 more just to left of center to create pattern resembling leaf veins. Pull slashes apart to make 3/4- to 1-inch-wide openings. 8. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Brush fougasses with glaze; sprinkle with coarse salt and pierce all over with fork. 9. Bake fougasses 10 minutes. Reverse position of baking sheets and turn around. Bake fougasses until golden, about 10 minutes. Transfer to racks; cool 15 minutes.

OLIVE FOCACCIA



Olive Focaccia image

When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 17

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Categories     Bread     Olive     Tomato     Vegetable     Summer

Yield 2 servings

Number Of Ingredients 10

1/3 cup plus 3 tablespoons olive oil
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons halved pitted small black olives, such as kalamata
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together the 1/3 cup olive oil, the sun-dried tomatoes, black and green olives, and thyme. Season with salt and pepper.
  • In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the shallots and cook until translucent and tender, 2 to 3 minutes. Add the zucchini, yellow squash, bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes, until the vegetables are tender.
  • Add the warm vegetables to the olive and sun-dried tomato mixture and toss until coated. Transfer to a serving bowl and serve immediately.

SUN-DRIED TOMATO & OLIVE LOAF



Sun-Dried Tomato & Olive Loaf image

I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 cup warm tomato juice (70° to 80°)
2 tablespoons olive oil, divided
1/2 teaspoon salt
2 teaspoons brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1/2 cup chopped oil-packed sun-dried tomatoes, well-drained
1/2 cup chopped pitted Greek olives, well-drained

Steps:

  • In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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