Mediterranean Black Olive Bread Recipes

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MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

Make and share this Mediterranean Black Olive Bread recipe from Food.com.

Provided by bmcnichol

Categories     Breads

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon italian seasoning
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • Turn out dough on a floured board.
  • Knead until smooth- about 5 to 10 minutes.
  • Let rise about 45 minutes, until it doubles in size and punch down.
  • Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • Round the dough on kneading board.
  • Place dough upside down in a bowl lined with a lint-free, well floured towel.
  • Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • Preheat oven to 450 degrees.
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 450 degrees F for 15 minutes.
  • Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9

MEDITERRANEAN OLIVE BREAD



Mediterranean Olive Bread image

I found the original recipe in the March 1985 issue of Sunset Magazine (pg. 117), and I did switch it up just a little, adding garlic, to suit my tastes. This is a home-made bread that takes plenty of time to make, so it's perfect for when you are going to be hanging out at home for the day anyway. It's a little bit of work, but the house will smell GREAT and the taste is FANTASTIC, and it is just sooooo worth the effort; anyway, much of the time needed is just waiting for different stages of rising. I not only want to share, but also want to post it here for safe-keeping, and if anyone figures out a good tasting way to convert this to the bread machine, I'd be happy to hear that so I can make it even when I am not on holiday break. You just can't get bread this good at the store! :)

Provided by SpchTeachCooks

Categories     Breads

Time 3h15m

Yield 1 loaf, 8-12 serving(s)

Number Of Ingredients 10

1 tablespoon active dry yeast (I use an individual size packet which I think is a Tbsp.)
3/4 cup warm water (not boiling, just abot 110 degrees or you'll kill the yeast)
1/4 cup sugar
1/2 cup butter (room temp.)
4 large eggs
5 cups all-purpose flour (approximately, can be slightly less (or more)
1 cup pimento-stuffed green olives (can use any size)
1 cup black olives
1 egg yolk
2 -3 garlic cloves (sliced or chopped, roasted or regular) (optional)

Steps:

  • Combine yeast and warm water in small bowl and let stand about 5 minutes.
  • In large mixer bowl, beat sugar and butter until blended. Add eggs, one at a time, beating after each addition, then finally stir in yeast mixture.
  • Add 1 1/2 cups of the flour and beat at medium speed for 10 minutes Stir in 1 1/2 cups more flour just till moistened. Scrape dough out onto a lightly floured board and knead, adding flour to prevent sticking , until dough is smooth (about 7 mins.). Put dough in a lightly greased bowl and turn over to grease the top.
  • Cover bowl with plastic wrap and let stand in a warm place until dough is doubled in size, about 1 1/2 hours (I find my oven, even when turned off, is the warmest place in my house).
  • Drain olives well, then pat dry.
  • Turn dough out on a lightly floured board and knead to expel air; add flour to prevent sticking. Pat dough into a 14-16 inch square. Scatter olives eenly over the dough and press in lightly. (Optional, at this point I also like to add my garlic and scatter it between the olives).
  • Roll up dough to enclose olives and place seam side down on a greased 12x15 inch baking sheet. Turn open ends of dough under to make a smooth surface. Pat loaf to flatten and shape it into an oval about 1 3/4 inches thick. Cover with plastic wrap and let stand in a warm place until puffy, about 30 minutes.
  • Uncover loaf and brush with egg yolk. Bake in a 325 degree Fahrenheit oven that's been preheated, baking about 45 minutes Transfer to rack to cool for at least 10 minutes Serve warm or at room temperature.
  • If made ahead, let cool, package airtight, and let stand overnight at room temperature Freeze to store longer; let thaw, wrapped, at least 6 hours. To reheat, place unwrapped loaf on a 12x15 inch pan in a 325 degree oven for 20-30 minutes
  • (The original recipe also recommended using either unsalted butter or "Anchovy Butter [food process 5 drained anchovy fillets with 1/2 cup unsalted butter, and it can be stored covered and chilled for up to a week] but I don't use it since my children would refuse anything with Anchovies.).

HOMEMADE BLACK OLIVE BREAD



Homemade Black Olive Bread image

This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime.

Provided by Rosemary Molloy

Categories     Bread and Pizza

Time 3h50m

Number Of Ingredients 6

2½ cups + 2 tablespoons all purpose flour or bread ((340 grams))
1 teaspoon active dry yeast
1½ tablespoons olive oil
¾ teaspoon salt
¾ cup lukewarm water ((180 g))
¾ cup coarsely chopped pitted black olives (if you prefer green or half and half) ((135 grams))

Steps:

  • In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
  • Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
  • Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
  • Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
  • Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
  • Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
  • Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!

Nutrition Facts : Calories 1500 kcal, Carbohydrate 235 g, Protein 43 g, Fat 43 g, Sodium 3332 mg, Fiber 14 g, SaturatedFat 6 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

BLACK OLIVE AND MEDITERRANEAN SPICE BREAD



Black Olive and Mediterranean Spice Bread image

I developed this recipe over a long period of time. It is the favorite bread recipe in our house.

Provided by Terry J Trainor

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h

Yield 10

Number Of Ingredients 11

1 ¼ cups warm water
2 tablespoons white sugar
2 teaspoons active dry yeast
3 cups bread flour
1 (6 ounce) can sliced black olives, drained
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon Italian seasoning
1 tablespoon butter, divided
1 tablespoon cornmeal

Steps:

  • Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
  • Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
  • Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
  • Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
  • Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
  • Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 34.9 g, Cholesterol 3.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 391.8 mg, Sugar 2.7 g

MEDITERRANEAN OLIVE BREAD



Mediterranean Olive Bread image

Moist and very flavorful, this colorful bread is a delicious choice to serve during the Holidays or any special occasions!

Provided by Francine Lizotte

Categories     Savory Breads

Time 1h

Number Of Ingredients 11

2 1/4 tsp active dry yeast
1 c lukewarm water (between 105-110ºf)
1 Tbsp honey
3 c bread flour
1 Tbsp dried rosemary, chopped
1 tsp garlic powder
1 tsp aleppo pepper
1/2 tsp ground himalayan sea salt
3 Tbsp olive oil, plus more for bowl, top of dough and cast iron pan
1/2 c manzanilla stuffed green olive, sliced
1/2 c black olives, sliced

Steps:

  • 1. In the bowl of your stand mixer, add yeast, water and honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later.
  • 2. Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
  • 3. Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side). With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tbsp. at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes.
  • 4. Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it's sticky or wet, add more flour). When the dough is workable enough, form a ball by folding under - if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off). Let it rise until it triples in size, about 2 hours
  • 5. Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides) cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size.
  • 6. 60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes. Remove from the heat and let the bread cool off before slicing, about 30 minutes.
  • 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=z0GALmaVNI0

NO KNEAD MEDITERRANEAN OLIVE BREAD



No Knead Mediterranean Olive Bread image

This recipe is from Artisan Bread with Steve...Steve Gamelin. I rarely made bread before because it took up so much time but since making no knead bread, I bake it often. it's fast, easy, delicious and the kids can help.

Provided by Sandy Miller

Categories     Savory Breads

Time 50m

Number Of Ingredients 12

3 c bread flour
1-1/2 tsp salt
1/4 tsp instant yeast/bread machine yeast
1 tsp thyme, dried
1 lemon zest, grated
2.25 oz can(s) black olives sliced
3 oz pimento stuffed green olives cut in half (use black olive can to measure)
3 1/2 oz pitted kalamata olives cut in thirds (use black olive can to measure)
1 Tbsp extra virgin olive oil
12 oz cool tap water
2 sheet(s) parchment paper 10" x 12"
1 long covered baker

Steps:

  • 1. Prepare flavor ingredients...2.25 oz (1can) sliced black olives, fill same can with pimento stuffed green olives and cut in half, fill same can with pitted kalamata olives and cut in thirds, zest 1 lemon and set aside.
  • 2. In a 3-4 qt glass mixing bowl add 3 cups bread flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 1 tsp dried thyme 1 Tbsp extra virgin olive oil and stir ingredients.
  • 3. Add the flavor ingredients and the 12 oz of cool tap water. Stir just until the dough comes together and away from the sides of the bowl. Cover the bowl with plastic wrap and place on your counter to proof for 8 to 24 hrs.
  • 4. When you're ready to make the bread, flour your work surface and roll the dough out. Flour you hands and flatten the dough slightly, folding the dough on itself forming a ball. Divide the dough into two portions.
  • 5. Then (one portion at a time) roll dough on work surface (dusting with flour as needed) form a long loaf and place on parchment paper. Cover each loaf with a lint free towel and let it proof for 1 to 2 hrs while the oven heats up.
  • 6. Move oven rack to lower third of oven and place baking vessel in oven and preheat to 450 degrees F. When oven has come to temperature, remove baking vessel from oven, use the parchment paper to lift the dough up and place it in the baking vessel, score (optional) and bake for 25 minutes with the top on and 5 minutes with the top off.
  • 7. 30 to 45 minutes later gently turn the loaf out on work surface and place on cooling rack. Repeat process for the second loaf.

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