Olive Nut Bread Recipes

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HOMEMADE NO-KNEAD OLIVE BREAD RECIPE



Homemade No-Knead Olive Bread Recipe image

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.

Provided by Aysegul Sanford

Categories     Bread

Time 18h50m

Number Of Ingredients 5

3 cups bread flour ((360 gr. ) )
¼ teaspoon active dry yeast
2 teaspoons kosher salt*
1 ⅓ cup lukewarm water (between 100-110 F degrees) ((316 ml))
1 cup chopped kalamata olives (drained well)

Steps:

  • Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
  • Pour in 1 ⅓ cups (316 ml.) lukewarm water.
  • Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
  • Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
  • Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
  • Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
  • Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
  • When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
  • At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Nutrition Facts : Calories 195 kcal, Sugar 1 g, Sodium 845 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 6 g, ServingSize 1 serving

OLIVE NUT BREAD



Olive Nut Bread image

One of my Nanny's favorite holiday breads. This needs to stand for 20 minutes before baking, so I do not preheat my oven until I have put the dough in the pan, that way the oven is ready right as the dough is ready to go in. My Grandpa loaves this toasted and spread with cream cheese.

Provided by Nessa

Categories     Breads

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 cups flour, sifted
1/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1 cup stuffed green olive, sliced
1 cup walnuts, coarsely chopped
2 tablespoons chopped pimiento

Steps:

  • Sift together in a large mixing bowl the flour, sugar, baking powder, and salt.
  • In a small bowl, mix the milk and egg. Add this to the dry ingredients and stir until just moistened.
  • Stir in olives, walnuts, and pimento. Mix thoroughly.
  • Pour into greased and floured 9x5x3 loaf pan.
  • Preheat oven to 350.
  • Let the bread stand in pan for 20 minutes before baking.
  • Bake for 1 hour.
  • Let stand for 5 minutes before removing from pan.

Nutrition Facts : Calories 240.3, Fat 9.3, SaturatedFat 1.5, Cholesterol 24.6, Sodium 305.3, Carbohydrate 33.8, Fiber 1.6, Sugar 7.1, Protein 6.5

OLIVE CHEESE BREAD



Olive Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 7

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise

Steps:

  • Preheat the oven to 325 degrees F.
  • 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.

OLIVE BREAD



Olive Bread image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 8 to 10 servings

Number Of Ingredients 13

7 ounces warm water
1/4 teaspoon fresh yeast
7 ounces bread flour
1 teaspoon yeast
15 ounces warm water
12 ounces sponge starter
14 1/4 ounces bread flour
8 1/4 ounces whole wheat flour
1 tablespoon kosher salt
1 1/4 ounces olive oil
1 1/4 ounces milk
10 ounces pitted imported black olives
Corn meal

Steps:

  • To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, until a somewhat elastic dough has formed. The starter will be thick and stretchy.
  • Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
  • At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
  • If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
  • To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
  • Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
  • Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
  • Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
  • Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
  • To make the olive bread, place the dough on a lightly floured surface, spread the dough out gently, and then spread the chopped olives all over the surface. Roll the dough up, and let it rest for 1 hour.
  • Line 2 (8-inch square) pans with parchment brushed with olive oil.
  • When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 3 equal pieces. Shape each piece into log shapes, pressing the olives into the dough, and sealing the seams. Place on a floured cloth to rise for 1 to 2 1/2 hours.
  • Preheat oven to 425 degrees F.
  • Place the loaves onto a peel coated with cornmeal and slide onto a preheated baking stone, or place the loaves onto a baking sheet covered with parchment paper, and place it in the oven. Mist the loaves with water from a spray bottle, and shut the oven door. Mist again 1 minute later.
  • Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
  • Remove the olive bread from the oven immediately and let cool on a cooling rack.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

OLIVE NUT SANDWICH



Olive Nut Sandwich image

This is a great change-of-pace sandwich. I originally got the idea from www.worldwiderecipes.com, though I've made some changes. For example, the recipe there called for parsley, which I changed to lettuce because I like the texture that lettuce adds -- and because I don´t usually keep parsley on hand!

Provided by CatlingMex

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices whole wheat bread (or try rye or pumpernickel)
2 tablespoons cream cheese, softened
6 pimento stuffed olives, sliced
2 tablespoons pecan halves, chopped (or use walnuts)
1/3 cup lettuce, very finely chopped

Steps:

  • Lightly toast the bread.
  • Spread on the cream cheese, then top with olive slices, chopped nuts, and lettuce chopped as finely as you can get it.
  • Cut in two from corner to corner, and serve.

Nutrition Facts : Calories 324.6, Fat 21.2, SaturatedFat 7.6, Cholesterol 31.9, Sodium 384.3, Carbohydrate 28.6, Fiber 5.2, Sugar 3.8, Protein 8.9

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

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

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.

WALNUT-OLIVE BREAD



Walnut-Olive Bread image

Provided by Steven Raichlen

Time 2h55m

Yield 2 loaves

Number Of Ingredients 11

1 cake yeast or 1 envelope active dry yeast
2 tablespoons sugar
1 cup warm water
2 tablespoons extra-virgin olive oil, plus oil for greasing
1/2 tablespoon salt
1/2 cup chopped fresh herbs (basil, rosemary, oregano, thyme or parsley)
1 teaspoon minced garlic
1 tablespoon minced shallots
3 1/2 to 4 cups bread flour
1/3 cup chopped walnuts
1/3 cup pitted, chopped black olives like Gaeta or nicoise

Steps:

  • Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
  • Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
  • Preheat the oven to 375 degrees.
  • Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 3 grams, TransFat 0 grams

OLIVE OIL BREAD



Olive Oil Bread image

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Provided by Dee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h15m

Yield 15

Number Of Ingredients 6

½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Steps:

  • In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  • Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

  • Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

NO-KNEAD SKILLET OLIVE BREAD



No-Knead Skillet Olive Bread image

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Steps:

  • Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
  • Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
  • Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
  • Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

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From bowlofdelicious.com


SUPER SIMPLE HOMEMADE OLIVE BREAD - NO DAIRY NO CRY
Preheat oven to 375F. Uncover bowl, sprinkle a clean work surface with flour, place dough and knead it, constantly sprinkling flour if dough gets sticky. Flatten dough and add half of sliced olives, fold dough over and knead. Repeat the folding and kneading a few times before adding the other half of the olives.
From nodairynocry.com


BEST BANANA WALNUT BREAD | THE MEDITERRANEAN DISH
2019-10-23 Step-by-step for this Banana Walnut Bead Recipe. - Preheat the oven to 325 degrees F. - In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine. Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
From themediterraneandish.com


TEA WITH FRIENDS: KAUFFMAN'S FAMOUS NUT BREAD - BLOGGER
2012-03-23 Preheat oven to 325 degrees and coat a 9 x 5 x 4-inch glass loaf pan with cooking spray. (The Kaufmann's cookbook says to preheat to 350 if using a metal pan.) Sift flour, baking powder and salt and set aside. Using electric mixer, blend butter and sugar. Add eggs and beat for about 2 minutes. Add pecans and mix well, then add milk and mix again.
From teawithfriends.blogspot.com


OLIVE AND ROASTED PINE NUT AND PARMESAN CHEESE BREAD BRAI RECIPE
2012-07-09 What Makes This Olive And Roasted Pine Nut And Parmesan Cheese Bread Brai Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Olive And Roasted Pine Nut And Parmesan Cheese Bread Brai.
From bakerrecipes.com


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