Olive And Tomato Bread Recipes

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SUN-DRIED TOMATO AND OLIVE BREAD



Sun-dried tomato and olive bread image

A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 2 loaves

Number Of Ingredients 7

500g/1lb 2oz strong white flour
15g/½oz salt
55ml/2fl oz olive oil
20g/¾oz fresh yeast
275ml/9fl oz water
170g/6oz black Greek olives, pitted and chopped
55g/2oz sun-dried tomatoes

Steps:

  • Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
  • Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
  • Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
  • Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
  • Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
  • Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

OLIVE AND TOMATO BREAD



Olive and Tomato Bread image

This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Time 55m

Yield 3 loaves (12 slices each).

Number Of Ingredients 8

6 to 8 cups bread flour
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
4 teaspoons salt
3 cups water
1/3 cup olive oil
1 jar (8 ounces) pitted Greek olives, drained and sliced
1/2 cup oil-packed sun-dried tomatoes, chopped

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

TOMATO & OLIVE BREAD



Tomato & Olive Bread image

Ann Yarber of Goldsby, Oklahoma writes, "i like to serve this savory yeast bread with spaghetti and meatballs or a good steak." Pesto and ripe olives give this loaf a distinctive flavor that complements almost any meal.

Provided by Taste of Home

Time 45m

Yield 1 mini loaf (6 slices).

Number Of Ingredients 10

1-1/8 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon grated Parmesan cheese
1 tablespoon chopped ripe olives
1 tablespoon olive oil
1 tablespoon sun-dried tomato pesto
1 tablespoon egg white
2-1/4 teaspoons sugar
1/8 teaspoon salt
1 to 1-1/4 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the cheese, olives, oil, pesto, egg white, sugar, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; shape into a loaf. Place in a 5-3/4x3x2-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 20 minutes., Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 114 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

OLIVE AND SUN-DRIED TOMATO BREAD



Olive and Sun-Dried Tomato Bread image

A recipe I got from an insert in a low-fat margarine. I prefer to bake my own bread as I can then add "goodies" such as skim milk powder, lsa mix and bran flakes to increase the goodness in the bread.

Provided by Wendys Kitchen

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 6

2 cups self-raising flour
1/4 cup sliced black olives
2 tablespoons sun cried tomatoes, chopped
1/4 cup low-fat margarine, melted or 1/4 cup olive oil
2 eggs, lightly beaten
2/3 cup low-fat milk

Steps:

  • Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper.
  • Mix together all ingredients and pour into tin.
  • Bake for 45 minutes.
  • Cool in tin then serve sliced.

Nutrition Facts : Calories 1143, Fat 17.6, SaturatedFat 5, Cholesterol 431.1, Sodium 3680.7, Carbohydrate 197.4, Fiber 8.1, Sugar 10.4, Protein 43.3

SUN-DRIED TOMATO AND OLIVE QUICK BREAD



Sun-Dried Tomato and Olive Quick Bread image

These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Provided by 2Bleu

Categories     Breads

Time 1h5m

Yield 2 loafs, 20 serving(s)

Number Of Ingredients 17

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon black pepper
1/2 cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 1/2 cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
1/2 cup fresh parsley, minced
1 cup parmesan cheese, grated

Steps:

  • preheated oven to 350°F.
  • Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
  • In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
  • In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
  • Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
  • Divide the batter among 2 buttered and floured regular sized loaf pans.
  • Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
  • Remove the breads from the pans and let them cool, right sides up, on a rack.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS



Juicy Tomatoes With Parmesan-Olive Bread Crumbs image

This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.

Provided by Christian Reynoso

Categories     easy, quick, weeknight, salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
Salt and black pepper
5 ounces day-old country-style bread without crust
1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano
3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
2 teaspoons finely grated orange or lemon zest (or a combination)
1 teaspoon fennel seeds or red-pepper flakes (or a combination)
2 garlic cloves
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
  • Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
  • In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
  • Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
  • To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

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