Best Cheese Olive Loaf Recipes

OLIVE AND CHEESE LOAF

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.

CHEESE OLIVE LOAF

Steps:

• Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
• Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
• Bake 20 min. Serve warm.

CHEESE-AND-OLIVE LOAF

Steps:

• Center a rack in the oven and preheat the oven to 400º F.
• Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).
• Whisk the flour, baking powder and salt together in a medium mixing bowl.
• In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.
• Pour the liquid ingredients over the flour mixture and stir gently to blend.
• Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you're using it & scrape the batter into the pan.
• Bake the loaf for 10 minutes, then turn the oven down to 375ºF.
• Continue to bake the loaf for another 35 minutes or so, until it's puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.
• Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.
• Allow the loaf to remain on the rack, right side up, until it comes to room temperature.
• Enjoy!

OLIVE AND CHEESE LOAF

Steps:

• Step 1
• 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.
• Step 2
• 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.
• Step 3
• 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 down stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Step 4
• Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
• Step 5
• 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.
• Step 6
• 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.
• Step 7
• 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.

OLIVE & CHEESE LOAF

Steps:

• Heat oven to 200C. Oil 22cm x 12cm loaf tin.
• Combine the flour, cheese,ham, olives, salt & pepper in a mixing bowl.
• In another bowl whisk the eggs and 100ml olive oil.
• Mix togerther. spoon into tin and smooth top.
• Bake the loaf for 30 mins.