Savoury Olive 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

SAVORY QUICK BREAD WITH CHEESE AND OLIVES



Savory Quick Bread With Cheese and Olives image

Savory Quick Bread With Cheese And Olives- Delicious quick bread for any occasion. Beautiful ingredients like olives, bacon, bell peppers, cheddar cheese, and white wine come together into a great recipe that can be served as an appetizer or an accompaniment for a lovely meal.

Provided by The Bossy Kitchen

Categories     Breads

Time 55m

Number Of Ingredients 10

2 cups/250g all purpose flour
1 teaspoon baking powder
4 large eggs
1/2 cup/100 ml vegetable oil
1/2 cup dry white wine
3/4 cup/150 g green or black pitter olives sliced
1/2 cup/100g ham/bacon chopped small
1 red bell pepper chopped small
1 1/2 cups mild cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350F/180C.
  • In a medium bowl, mix the flour with the baking powder.
  • Add eggs, oil, and wine and mix well. Add olives, red pepper, ham or bacon, cheese, and stir to combine. Taste for salt and pepper. ((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)
  • Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.
  • Allow it to cool, remove it from the pan and serve slices of it.

Nutrition Facts : Calories 259 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 286 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SAVORY GRUYERE-OLIVE BREAD



Savory Gruyere-Olive Bread image

Provided by Melissa Clark

Categories     side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Olive oil, for greasing pan
210 grams all-purpose flour (1 3/4 cups)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
3/4 cup mayonnaise
1 large egg
1/3 cup milk
4 ounces Gruyere cheese, grated (1 cup)
3 tablespoons pitted, chopped kalamata olives

Steps:

  • Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
  • Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 5 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

SAVORY OLIVE OIL BREAD WITH FIGS AND HAZELNUTS



Savory Olive Oil Bread With Figs and Hazelnuts image

This is an adaptation of a bread in Susan Loomis's 'Cooking on Rue Tatin.' The slightly spicy bread makes a nice hors d'oeuvre, cut in triangles and served with wine.

Provided by Martha Rose Shulman

Time 1h45m

Yield One 8-inch loaf, about 20 slices

Number Of Ingredients 13

60 grams (1/2 cup) hazelnuts
125 grams (approximately 1 cup) whole wheat flour
80 grams (approximately 1/2 cup plus 2 tablespoons) unbleached all-purpose flour
12 grams (1 tablespoon) baking powder
15 grams (1 tablespoon) sugar
8 grams (1 teaspoon) salt
1 gram (1/4 teaspoon) ground black pepper
2 grams (1/2 teaspoon) fennel seeds, crushed or coarsely ground in a spice mill
4 eggs
100 grams (1/2 cup) extra virgin olive oil
75 grams (1/4 cup) milk
2 to 3 teaspoons finely chopped orange zest (optional)
210 grams (7 ounces) dried figs, stemmed and coarsely chopped

Steps:

  • Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
  • Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
  • Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
  • In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
  • Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 99 milligrams, Sugar 6 grams, TransFat 0 grams

SAVOURY OLIVE BREAD



Savoury Olive Bread image

A marvelous quick bread to make for a lunch. A savoury melt in the mouth texture. This bread is best fresh from the oven. Also great to eat with Italian style meals.

Provided by Chrissyo

Categories     Breads

Time 1h20m

Yield 1 loaf bread

Number Of Ingredients 8

2 eggs
1 cup stuffed green olive, coarsely chopped
2 tablespoons olive oil
1/2 cup milk
2 cups plain flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven at 180°C/350°F.
  • Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
  • Beat the eggs until frothy and stir in the chopped olives, oil and milk.
  • Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
  • Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
  • Leave in the tin for a minute, then turn onto a wire rack to cool.
  • Serve sliced with a salad, or make into sandwiches with slices of cheese between.

OLIVE BREAD SWIRLS



Olive bread swirls image

These delicious savoury rolls make an excellent side dish for a lunch party

Provided by Xanthe Clay

Categories     Buffet, Dinner, Lunch, Side dish

Time 1h50m

Yield Makes 12

Number Of Ingredients 9

500g strong white flour , plus extra for rolling
1 tsp salt
7g sachet easy-blend dried yeast
6 tbsp extra-virgin olive oil , plus a little for brushing
small bunch of basil
170g pitted black olives (about 200g unpitted weight)
1 garlic clove , crushed
4 tinned anchovies (optional)
50g pitted green olives

Steps:

  • In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
  • Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
  • Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
  • Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium

OLIVE-SALAMI BREAD



Olive-Salami Bread image

Bake up a delicious antipasto flatbread with this Olive-Salami Bread recipe. This easy Olive-Salami Bread calls for only four simple ingredients - hard salami, black olives, grated Parmesan and pizza dough!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 4

1 lb. refrigerated pizza dough
1/2 cup sliced black olives, divided
1/2 cup KRAFT Grated Parmesan Cheese
5 slices OSCAR MAYER Hard Salami

Steps:

  • Heat oven to 375ºF.
  • Pat dough into 8-inch round on lightly floured surface. Reserve 2 Tbsp. olives for later use; sprinkle remaining olives over dough. Top with cheese and salami.
  • Roll up dough tightly; place, seam side down, on parchment-covered baking sheet. Press reserved olives evenly into dough.
  • Bake 35 min. or until golden brown. Cool 5 min. on baking sheet. Transfer bread to wire rack; cool completely before slicing to serve.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 18 g, Fiber 0.7215 g, Sugar 2 g, Protein 6 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.

SAVORY OLIVE-NUT BREAD



Savory Olive-Nut Bread image

Make and share this Savory Olive-Nut Bread recipe from Food.com.

Provided by kiki_mora

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
cayenne pepper (optional)
1 cup whole wheat flour
1 egg
1 cup milk
2 tablespoons olive oil
3/4 cup green olives or 3/4 cup nicoise olive
3/4 cup pecans or 3/4 cup pine nuts
1/2 teaspoon dried oregano, crushed

Steps:

  • Sift together the all-purpose flour, baking powder, salt, and optional.
  • cayenne. Combine with the whole-wheat flour. Whisk together the.
  • egg, milk, and olive oil in a small bowl and add to the flour mixture,.
  • stirring just enough to combine. Add the olives, nuts, and oregano.
  • Place the batter in a greased loaf pan and bake in a preheated 350°F.
  • (180C) oven for 45 minutes. Makes 1 loaf.

Nutrition Facts : Calories 376.4, Fat 18.8, SaturatedFat 3, Cholesterol 40.9, Sodium 699, Carbohydrate 44.3, Fiber 4.8, Sugar 0.6, Protein 10.7

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From sweetandsavorymeals.com


TOP 10 FLAVOURED BREAD RECIPES - BBC GOOD FOOD
1. Courgette and cheddar soda bread. Make a simple loaf packed with mature cheddar and thyme. Squeeze as much water out of the grated courgette as possible to keep the dough from becoming too wet. Our simple courgette & cheddar soda bread is …
From bbcgoodfood.com


HOMEMADE MEDITERRANEAN OLIVE BREAD - FOODNESS GRACIOUS
Combine the flour, yeast and salt together in a stand mixer with a dough hook. Add the warm water and gently mix together until the dough starts to come together. Add the chopped olives and mix until well combined. Take the dough out of the bowl and knead very gently into a ball shape.
From foodnessgracious.com


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