Greek Cheese And Olive Quick Bread Recipes

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CHEESE AND OLIVE BREAD



Cheese and Olive Bread image

This bread is a great addition to any Italian meal. We like it so much, we just sometimes make a meal out of it alone!

Provided by TARA_BULL

Categories     Appetizers and Snacks     Vegetable     Olives

Time 25m

Yield 8

Number Of Ingredients 7

½ cup butter, softened
¼ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded mozzarella cheese
½ cup chopped black olives
1 loaf French bread, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet.
  • Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 34.1 g, Cholesterol 51.2 mg, Fat 23.5 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 11.4 g, Sodium 742.3 mg, Sugar 2 g

NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

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.

GREEK OMELETTE RECIPE WITH FETA CHEESE



Greek Omelette recipe with Feta cheese image

Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!

Provided by Eli K. Giannopoulos

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1/2 tomato, chopped into cubes
3 black Kalamata olives
60g / 2 oz. feta cheese, crumbled
a pinch dried oregano
2 tbsps olive oil
3 large eggs
salt and freshly ground pepper
grated Graviera cheese to garnish

Steps:

  • To make this delicious Greek omelette recipe start by preparing the ingredients first.
  • Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
  • Remove the pits from the olives and cut in small pieces. Set aside.
  • Crumble the feta cheese with your hands or using a fork and set side.
  • Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
  • Heat a small-medium non stick frying pan over medium heat.
  • Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
  • Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
  • Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg

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 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

OLIVE QUICK BREAD



Olive Quick Bread image

I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!

Provided by Crabbycakes

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted olive

Steps:

  • Place rack in lower third of the the oven and preheat to 350F.
  • Grease a loaf pan.
  • Whisk together the first 5 ingredients.
  • In a bowl, whisk eggs, milk, and oil.
  • Add the flour mixture and lightly mix together.
  • add the nuts and olives.
  • Stir until blended.
  • Place batter into prepared loaf pan.
  • Bake 40 to 45 minutes or until toothpick comes out clean.
  • Cool 10 minutes and unmold onto rack.

GREEK CHEESE AND OLIVE QUICK BREAD



Greek Cheese and Olive Quick Bread image

I love this bread as a snack mid-morning. It satisfies in so many ways. Its texture is more like a savoury biscuit and really good. Olives and feta cheese are perfect companions.

Provided by evelynathens

Categories     Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 9

4 cups self-rising flour
2 1/2 teaspoons baking powder
1 cup Greek yogurt (sub with sour cream if you can't get the greek yoghurt)
3/4 cup butter, melted
5 eggs
1 lb feta, crumbled or cut into tiny pieces
1 cup kalamata olive, pitted, halved
2 tablespoons olive oil
sesame seeds

Steps:

  • Preheat oven to 375°F.
  • Grease a baking sheet with olive oil.
  • Beat eggs, yoghurt and baking powder together.
  • Add butter and eggs to mixture and beat well.
  • Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
  • Separate dough into 3 equal portions.
  • Shape into 3 balls and place on oiled baking sheet.
  • Press down with palm, to flatten slightly.
  • Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
  • Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

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