Olive Oil Bread Recipes

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OLIVE OIL BREAD



Olive Oil Bread image

Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.

Provided by Luschka

Categories     Yeast Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 6

120 ml warm water
10 g active dry yeast
4 g white sugar
5 g salt
60 ml olive oil
310 g all-purpose flour

Steps:

  • In a large bowl mix together the warm water, 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 1616.4, Fat 55.3, SaturatedFat 7.7, Sodium 1952.5, Carbohydrate 240.4, Fiber 10.5, Sugar 0.9, Protein 35.9

HOMEMADE OLIVE OIL BREAD ROLLS



Homemade Olive Oil Bread Rolls image

Nothing like a Yeast Bread, especially these delicious soft Olive Oil Bread Rolls. Easy Homemade bread never tasted so good.

Provided by Rosemary Molloy

Categories     Appetizer     Bread and Pizza

Time 30m

Number Of Ingredients 6

1/2 teaspoon active dry yeast ((1.4 grams))
1/2 cup + 3 tablespoons water (lukewarm) ((162 grams))
3/4 teaspoon honey ((5.30 grams))
2 cups flour (all purpose or bread flour) ((250 grams))
1/2 teaspoon salt ((2.85 grams))
3 tablespoons olive oil ((40 grams))

Steps:

  • In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
  • In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
  • Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
  • Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
  • Pre-heat oven to 400F (200C).
  • Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!

Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, Sodium 97 mg, ServingSize 1 serving

OLIVE OIL BREAD



Olive oil bread image

Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Yield Makes 1 loaf

Number Of Ingredients 5

7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Steps:

  • Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
  • Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
  • Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
  • Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
  • When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
  • Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

OLIVE BREAD



Olive Bread image

Provided by Emeril Lagasse

Yield 2 loaves of bread

Number Of Ingredients 12

1 package active dry yeast
1 cup warm water, (about 110 degrees F)
1 cup warm milk, (about 110 degrees F)
2 tablespoons sugar
1/2 cup plus 2 tablespoons yellow cornmeal
1 cup tapenade
2 teaspoons salt
5 to 5 1/2 cups flour
Small bottle of extra virgin olive oil
3 ounces thinly sliced Proscuitto
2 ounces shaved Parmigiano-Reggiano cheese
Fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F. In the bowl of a standing mixing michine, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, 1/2 cup of cornmeal and tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack. Serve the hot bread with olive oil, Proscuitto, cheese and basil.

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 BREAD



Olive Bread image

With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf (30 slices).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
3/4 cup sliced pitted green olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

OLIVE-OIL BREAD



Olive-Oil Bread image

This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.

Yield makes one 12-inch round loaf

Number Of Ingredients 6

2 cups water, room temperature
1 1/2 pounds (about 4 1/2 cups) bread flour, plus more for dusting
1 ounce fresh yeast
3/4 cup extra-virgin olive oil, plus more for bowl and plastic wrap
1 tablespoon coarse salt
Cornmeal, for dusting

Steps:

  • In the bowl of an electric mixer, combine the water, flour, yeast, and olive oil; stir with a wooden spoon until all ingredients are incorporated. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 hour to 1 hour 15 minutes.
  • Attach the bowl to the mixer fitted with the dough hook. Add the salt, and mix to combine on low speed. Raise the speed to medium, and beat until the dough pulls away from the sides of the bowl but is still sticky, about 3 minutes.
  • Turn out the dough onto a lightly floured work surface. Knead it for 1 minute, then transfer to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
  • Return the dough to a lightly floured work surface. Fold in the following fashion: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Flip the dough seam side down on the work surface, and cover with oiled plastic wrap; let rest for about 15 minutes.
  • Dust a large wooden peel with cornmeal; set aside. Transfer dough to a clean work surface. (If the dough is overly sticky, you can lightly flour the surface.) To shape the dough, cup it between your rounded palms; roll it in a circular motion, pulling down on the surface of the dough to form a tight, smooth round. (The bottom of the dough should "catch"or drag a bit on the table as you roll; this will help it take shape.) Transfer the round of dough to the prepared peel, and drape with a piece of oiled plastic wrap. Let the dough rest on the peel until slightly puffed, about 30 minutes. Meanwhile, place a baking stone on the floor of the oven. Preheat the oven to 450°F.
  • With a lame or a razor blade, make four slashes on top of the loaf to form a square. Slide the loaf onto the stone, and bake until the crust is dark golden brown, about 35 minutes. Place bread on a wire rack to cool before slicing.
  • Follow instructions for Olive-Oil Bread, dividing the dough into 16 pieces (2 1/2 ounces each) with a bench scraper. Shape the dough balls as directed above, and transfer to a baking sheet lined with oiled parchment paper. Let rise, then bake until rolls are golden brown, about 20 minutes. Makes 16.
  • Once the loaf is shaped, a square is slashed into the risen dough. The slashes help ensure that the bread will expand evenly as it bakes.

BREAD DIPPING OIL



Bread Dipping Oil image

A delicious oil mixture to dip chunks of Italian or French bread into.

Provided by Calamity Anne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 32

Number Of Ingredients 12

2 cups olive oil
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon dried crushed rosemary
½ teaspoon salt
½ teaspoon crushed red pepper, or to taste
½ teaspoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 0.3 g, Cholesterol 0.3 mg, Fat 13.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 41.7 mg

OLIVE OIL ZUCCHINI BREAD



Olive Oil Zucchini Bread image

This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.

Provided by Melissa Clark

Categories     breads, dessert

Time 1h30m

Yield One 8-inch loaf

Number Of Ingredients 15

Butter, for the pan
1 1/2 cups/185 grams grated zucchini
2/3 cup/140 grams light brown sugar
1/3 cup/80 milliliters olive oil (or other oil such as safflower or canola)
1/3 cup/80 milliliters plain Greek yogurt
2 large eggs
1 teaspoon/5 milliliters vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon/3 grams salt
1/2 teaspoon/3 grams baking soda
1/2 teaspoon/2 grams baking powder
1 1/2 teaspoons/4 grams ground cinnamon
1/4 teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
1/2 cup/55 grams chopped walnuts (optional)

Steps:

  • Heat oven to 350 degrees. Butter an 8-inch loaf pan.
  • In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
  • Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
  • Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
  • Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

ROSEMARY OLIVE OIL BREAD



Rosemary Olive Oil Bread image

A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.

Provided by Mark Bittman

Categories     Bake     Bread     Rosemary

Yield Makes 1 large boule

Number Of Ingredients 5

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
1/3 cup olive oil
1 tablespoon fresh rosemary leaves

Steps:

  • Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
  • Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
  • Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
  • About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
  • Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
  • Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
  • Variations:
  • Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
  • Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
  • Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.

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From liveeatlearn.com


OLIVE OIL BREAD RECIPE: HOW TO MAKE OLIVE OIL BREAD RECIPE
2020-04-03 Step 1 Make the dough. Combine warm water, sugar, salt, yeast and olive oil. Mix it well. Then add 2 cups of flour to make a soft dough. Knead in some additional flour so that dough is soft and not sticky. Step 2 Knead the dough. Now place the kneaded dough in a greased bowl and cover it. Let it rise until doubled in size.
From recipes.timesofindia.com


NO-KNEAD NO-YEAST HOMEMADE BREAD WITH OLIVE OIL & HERBS
2020-04-02 Instructions. Add 2 cups all-purpose flour into a large bowl, a generous teaspoon of baking powder, 1 teaspoon of sea salt. 1/2 tablespoon dried thyme, 1/2 tablespoon dried rosemary and 1/2 tablespoon dried parsley, mix all the dry ingredients until well combined. Next add in 1 1/4 cups water and 2 tablespoons of extra virgin olive oil, mix all ...
From spainonafork.com


RESTAURANT STYLE OLIVE OIL BREAD DIP RECIPE (VIDEO!) - FOOLPROOF …
2019-10-17 The simple olive oil bread dip can be made 1-2 days in advance. But it all depends on whether you use dried or fresh herbs. Dried Version: Mix all the ingredients together in a bowl, except the garlic*, lemon juice and cheese. On the day you are going to serve, mix in the remaining ingredients and enjoy!
From foolproofliving.com


OLIVE OIL SPREAD : EASY TO MAKE, HEALTHY TO EAT.
One bottle of the best olive oil you can possibly afford. We're lucky - we use our own extra virgin, cold pressed oil which has a gorgeous peppery flavour. To see how to choose a good quality oil, have a look a this page. It will open in a new window so you can easily come back to this recipe page. One freezer compartment. And that's it ...
From explore-italian-culture.com


USING OLIVE OIL IN BREAD MACHINE RECIPES
I use olive oil in many of my bread machine recipes. This includes some of my favorite recipes like sour milk bread and hamburger buns . Recently though I noticed that Costco had a new product. Instead of olive oil I’ve been using Costco’s Mediterranean Blend Oil. It’s a blend of canola, olive and grape seed oil. I haven’t noticed any ...
From breadmachinediva.com


OLIVE OIL BANANA BREAD - JUST A TASTE
2020-09-28 Instructions. Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray. In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder and salt. Set the mixture aside.
From justataste.com


DUTCH OVEN OLIVE BREAD - TWO CUPS FLOUR
2021-01-19 Mix the warm water (110 F), flour, salt, and yeast together with a wooden spoon in a large bowl. Cover with plastic wrap and let rest for 14-18 hrs. The dough should have doubled in size, be very sticky and full of air bubbles. Transfer dough to a floured surface. You should see a web like structure to the dough.
From twocupsflour.com


OLIVE OIL AND ROSEMARY NO KNEAD BREAD - JUST A LITTLE BIT OF BACON
2017-06-01 Instructions. In a large bowl combine the flour, yeast, salt, and rosemary. Add the water and olive oil and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky.
From justalittlebitofbacon.com


BREAD DIPPING OIL RECIPE | RESTAURANT-STYLE - RACHEL COOKS®
2019-04-29 Instructions. Mix all ingredients together in a small bowl. When ready to use, mix 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese. Store remaining mixture in fridge for up to a week.
From rachelcooks.com


ROASTED BLUEBERRY LEMON OLIVE OIL BREAD - ORCHIDS + SWEET TEA
2022-06-11 How to Roast the Blueberries. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling.
From orchidsandsweettea.com


5 BREAD DIPPING OIL RECIPES - THERESCIPES.INFO
Bread Dipping Oil - Mama Loves Food great www.mamalovesfood.com. Jun 21, 2021How do you make bread dipping oil? (step-by-step) ⭐ First, in a small bowl, mix together garlic and spices. ⭐ Then, pour in olive oil and lemon juice, stir together. ⭐ Finally, serve in a shallow dish. Top with freshly shredded parmesan and fresh bread.This comes together super quickly and is fun to …
From therecipes.info


KING ARTHUR BAKING - TRY IT ONCE, TRUST IT ALWAYS
King Arthur Baking - Try it Once, Trust it Always
From kingarthurbaking.com


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