Best Bacon Olive Bread No Yeast Recipes

OLIVE AND CHEESE LOAF

Olive and Cheese Loaf image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 8-inch round loaf

Number Of Ingredients 6

Ingredients

3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

Steps:

In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

BACON OLIVE BREAD - NO YEAST

Bacon Olive Bread - No Yeast image

Recipe from "Around My French Table", this is the best tasting Italian bread I have had in a long time. This is puffy and golden- so good with butter or olive oil and balsamic vinegar. Try a piece and you will see what I mean.

Provided by Pat Duran

Categories Other Side Dishes

Time 1h5m

Number Of Ingredients 10

Ingredients

1 2/3 c all purpose flour
2 3/4 tsp baking powder
1 tsp salt
4 large eggs,room temperature
1/2 c whole milk
6 1/2 Tbsp olive oil
1 1/2 Tbsp ham, finely chopped
1 1/2 Tbsp finely chopped cooked bacon
1 1/2 c coarsely grated cheddar cheese
2/3 c pitted black olives, sliced into rings. or chopped

Steps:

1. Heat oven to 400^. Spray an 8x5-inch loaf pan. Set aside.
2. In a large bowl whisk the first 3 ingredients together and make a well in the center.Set aside. --- In another small bowl lightly beat the eggs, then whisk in the milk,and olive oil . Pour egg mixture into the well of the dry ingredients, and stir gently to blend.
3. Fold in the cheese, ham,bacon and olives. Pour into prepared pan and bake in oven for 10 minutes. --- Reduce the oven temperature to 375^ and continue to bake the loaf for 35 minutes, until it's puffed and golden brown, or a toothpick inserted into the center comes out clean.
4. Transfer the pan to a wire rack and let it rest for 5 minutes, then remove from pan. Let cool at least 10 minutes, Serve with butter or olive oil and balsamic vinegar.