- Dish type
- Bread rolls and buns
Enjoy the taste of the Mediterranean with this bread. It goes well with salads, soups, casseroles or stews.
4 people made this
- 500g white flour
- 15g fresh yeast
- 1 pinch sugar
- 1 teaspoon salt
- 1 egg
- 6 tablespoons olive oil
- 2 tablespoons finely chopped blanched almonds
- 150g Kalamata olives, pitted and finely chop
- 1 bunch fresh parsley, finely chopped
- 165g grated Gruyere cheese
- 2 eggs, beaten for glaze
MethodPrep:30min ›Cook:30min ›Extra time:1hr30min proofing › Ready in:2hr30min
- Dissolve yeast in a little warm water and stir in sugar. Cover with a warm towel and let mixture foam for 15 minutes
- Place yeast mixture in a large mixing bowl. Add one egg, flour and olive oil. Knead until dough is smooth and elastic. Sprinkle with flour, cover with a towel and let rise in warm place for about one hour or until double in size.
- Mix the olives, parsley, Gruyere and almonds together in a small bowl. Set aside.
- Divide dough in two and roll out each piece into a 40x40cm sheet, at least 2cm thick. Spread 1/2 the olive mix over each piece of dough, then roll each piece into a tight loaf.
- Line two baking trays with baking parchment. Using a sharp knife, slice each loaf. Place each slice on the baking sheet, then lightly press level with the palm of your hand.
- Preheat oven to 200 C / Gas 6.
- Brush beaten egg over each slice. Cover with foil and let rise for 25-30 min or until double in size.
- Bake in preheated oven for 25 to 30 minutes.
Bakeries that make their own bread will sell/give you fresh yeast. You can also find it online. Alternatively, you can use 1 1/4 teaspoons dried active yeast.
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- 2 ½ cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons active dry yeast
- 1 teaspoon molasses
- 2 tablespoons olive oil
- 1 tablespoon salt
- 7 ½ cups bread flour
- 1 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon sesame seeds (Optional)
Place water, yeast, and molasses in a mixing bowl stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
Add olive oil and salt mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs.
Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so.
Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes.
Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.
- 250g/9oz strong white flour
- 1 tsp salt
- ½ tsp caster sugar
- 1 tsp instant yeast
- 6 olives, stones removed, chopped
- sprig fresh rosemary, leaves only, finely chopped
- 1 tbsp olive oil, plus extra for greasing
Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork. Stir in the olives and rosemary.
Make a well in the centre of the mixture and add 150ml/5½fl oz warm water and the oil. Stir the mixture until it comes together in a ball.
Tip the dough out onto a work surface and knead the dough by stretching it, folding it over and repeating. Keep kneading the dough until it looks and feels smooth. Sprinkle with a little flour if it feels sticky.
Put the dough back in the bowl, cover with a tea towel and st aside in a warm place for 45 minutes - 1 hour or until the dough has doubled in size.
Preheat the oven to 230C/450F/Gas 8. Grease a baking tray.
Divide the dough into eight pieces, roll each piece into a ball and place on a baking tray.
THERMOMIX ® RECIPE
Place parmesan cheese into mixing bowl and grate 8 sec/speed 8. Set aside.
2. Place garlic and rosemary leaves (discard the stalk of rosemary) and chop 5 sec/speed 7.
3. Add bakers flour, yeast, salt, lukewarm water and EVOO and mix for 6 sec/speed 6.
4. Knead 2 min/ "Closed lid" / "Dough mode"adding the kalamata olives.
5. Remove dough from mixing bowl and wrap in Thermomat or wrap in teatowel and leave to prove in warm dry area for approx 30 minutes.
6. Place on baking tray and shape how you like. Add parmesan cheese to the top of the bread.
7. Place in oven at 180 degrees and cook for 20-30 minutes until cheese goes golden brown ontop.
This can be done without the parmesan (garlic, rosemary and olive bread) and is equally as yummy!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Olive and Cheese Loaf
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.
A terrific no yeast bread recipe
I don’t often bake with yeast because it requires patience for the dough to rise.
I’ve actually got reasonable upper body strength. My challenge is my height. Sigh. OK, there you have it. I haven’t admitted this on my blog before but not only do I have abnormally small Baby-Hands, I am also vertically challenged.
For those of you also in the same boat, you will understand when I say that kneading is much harder for short people because the work surface is higher and you don’t get the benefit of being able to push down with your body weight.
I can’t believe I just wrote that. How embarrassing.
So. I love no yeast breads that don’t call for kneading – quick breads like this recipe, and these No Knead Dinner Rolls.
The ingredients of this no yeast bread are similar to a muffin but I altered the recipe to make it less crumbly, making it suitable to slice and even to toast. It is light, fluffy and super moist.
I like to add the herbs and slices of cheese in after pouring the batter into the bread tin so that you get “swirls” of herb and pockets of cheese in the bread, rather than almost invisible bits of herb and grated cheese all throughout which you can’t really see. But this step is optional. The easier and faster way to make this is to mix grated cheese and herb into the batter, then just pour it all into the tin.
This bread lasts quite well – really fresh for 3 days in a very airtight container, up to 4 is ok. Beyond 4 I would toast it and store it in the fridge.
Serve this as a side for meals, or for afternoon tea served with lashings of butter. It’s also fantastic for dipping into soups and slow cooked stews!
How to Make Olive Bread
Here are all the steps to make this easy, homemade olive bread recipe.
Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won’t release from the sides of the bowl.
Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
After the first rise, you can see a larger dough ball below.
Transfer the dough to a parchment-lined baking sheet. Use your hands to shape it into a loaf. This can be a round loaf as shown here or a more oblong loaf as shown in the photo at the top of this post.
Allow to rise for another 60 minutes.
Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour.
Use a serrated knife to make three shallow cuts across the top.
Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door.
Bake for 30 minutes.
Let cool completely on a wire rack before slicing.
See, this is an easy olive bread recipe!
Look at that delicious texture!This kalamata bread is great to dip into olive oil and balsamic vinegar.
Yummy! You can also enjoy this olive bread loaf with butter or cream cheese.
More ideas with Bob’s Red Mill products:
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Kubaneh (Yemeni Pull-Apart Rolls)
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes. You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time. With generously buttered hands, spread each piece of dough into a big, sheer sheet, then roll it up like a log and swirl it into a bun. Don't worry about a few rips and creases here and there in the dough as you spread it. Keep laminating, creating fine layers of fat as you roll and swirl, and those will give the baked kubaneh additional volume, texture and a rich, buttery flavor that make it one of the world's great breads. &mdashTejal Rao
- 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
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 Feta Swirl Rolls
I don't know what it is about swirl rolls, but I love making them. And I fill them with all sorts of things.
I'll bet a lot of people would think of cinnamon rolls first when someone mentions swirl rolls, Or maybe they think of sticky buns.
Those are great, but swirl rolls don't have to be sweet.
Nope, savory swirl rolls are pretty amazing, too.
These rolls are filled with olives (I used kalamatas) and feta cheese, and the dough is flavored with oregano. They're tasty all by themselves, but they're also perfect with dinner, particularly when you're serving something with Greek or Mediterranean flavors.
/>This recipe is sponsored by my friends at Red Star Yeast, which makes a whole lot of sense for this blog. It's the brand that I buy exclusively, because I like it.
I use the active dry yeast most often, but I'm also a big fan of the Platinum yeast, particularly for finicky breads. The Quick Rise is great when you're in a hurry, and it's also a great yeast for bread machines.
But enough about yeast. Let's get back to the rolls!
These rolls are best when they're refrigerated overnight for the final rise, so you can bake them when you need them - right before lunch or dinner.
But, if you want to, you can let them rise at room temperature and bake the same day. Just let them rise for 30-45 minutes after shaping - if you poke one with a finger, the indent should remain. Then they're ready for baking. Personally, I think the flavor is better with the long, slow, overnight rise, so if you have the time, give that a try.
Olive and Feta Swirl Rolls
1 cup plus 2 tablespoons water
2 1/2 cups (11 1/4 ounces) bread flour
1 tablespoon sugar
1 1/4 teaspoons Red Star active dry yeast
1 teaspoon salt
2 tablespoons olive oil
1/2 cup instant mashed potato flakes
1 tablespoon oregano
1/2 cup pitted kalamata olives (or your favorite pitted olives)
4 ounces crumbled feta cheese
Combine the water, bread flour, sugar, yeast, salt, olive oil, mashed potato flakes and oregano in the bowl of your stand mixer fitted with the dough hook.
If you prefer, you can mix the ingredients in a bowl and knead by hand. I like using the stand mixer for kneading, but I know that not everyone has one.
Knead until the dough is elastic.
Cover the bowl and set aside in a warm place until the dough has doubled in size, about an hour.
Flour your work surface and spray a 9 x 13-inch baking pan with baking spray (or, if you're confident, you don't need to spray. I usually do, for extra insurance.)
Roll the dough to a rectangle about 9x13 inches. It doesn't need to be precise. You can just eyeball it to see that it's about the same size as your pan.
With one of the long sides of the dough facing you, sprinkle the cheese and the olives over the surface of the dough, leaving about 1 inch uncovered on the far end. Use the rolling pin to gently press the filling into the dough.
Starting with the end closest to you, gently roll the dough, jellyroll-style. Don't roll super-tight. When you reach the opposite end, pinch the seam to seal the roll.
Cut the dough into 12 even pieces and place them, with the cut side up, in the prepared pan. If you've managed to cut them unevenly, it's not a big deal - I actually like having some rolls bigger than others, so people can choose a larger or smaller roll. If there are some that are taller than others in the pan, press them down gently so they're all about the same size.
Cover the pan (it's handy to have a pan that has its own cover, or you can cover with plastic wrap.)
Refrigerate the dough overnight or up to 24 hours. It will rise during that time.
When you're ready to bake, take the pan out of the refrigerator while you let the oven heat. Preheat to 350 degrees.
When the oven has heated, remove the cover from the pan and bake the buns at 350 degrees until they're nicely browned and cooked through - about 50 minutes.
Remove the buns from the pan (you can flip them out onto a rack, then from them over onto another rack so they're right-side-up) and let them cool before serving.
Want to see lots of pretty bread photos? Follow Red Star Yeast on Pinterest.
Thanks to Red Star Yeast for sponsoring this post!