Best Greek Olive Oil Bread With Olives And Rosemary Recipes

FOCACCIA WITH OLIVES AND ROSEMARY

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

ROSEMARY OLIVE OIL BREAD

Steps:

• Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
• Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
• Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
• About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
• Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
• Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
• Variations:
• Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
• Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
• Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.

GREEK OLIVE BREAD

Steps:

• In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
• Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
• Stir until all the dry ingredients are moistened.
• Cover and let stand for 15 minutes.
• Sprinkle a work surface with flour.
• Scrape dough out onto the floured surface.
• Dust the top of the dough with flour.
• Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
• Place in a clean, greased bowl, turning to grease all over.
• Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
• Punch down the dough and pat it into a ½ inch thick circle.
• Sprinkle with the olives and cheese.
• Knead the dough lightly to incorporate the ingredients, then shape into a ball.
• Pat out to make a circle 8 inches in diameter.
• Place on a greased baking sheet.
• With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
• (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
• Cover and let rise until puffy, 30 to 45 minutes.
• Preheat the oven to 375 F.
• Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
• Cool the bread on a wire rack before slicing.
• Makes 1 round loaf.
• Beatrice Ojakangas Baking Book.

GREEK OLIVE BREAD

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.