How to Make Olive Bread Sticks with a KitchenAid
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Tutorial on how to make olive bread 'sticks'. These delicious black olive bread sticks are ideal as nibbles with drinks, to serve with a cheese course or to dip in a whole baked Camembert!
Leave a 250g Camembert in it's wooden box with the lid removed. Using a sharp knife, stab around 10 holes in the top and stud each hole with a few thyme leaves and a slice of garlic. Drizzle with a good squeeze of honey and season with a little black pepper. Bake at 180c for 10 to 15 minutes, or until soft and gooey in middle. Serve with the olive sticks and a little fresh honey...Bon Appétit!
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How to make CARRABBA'S | Olive Oil Bread Dip
Join me as I show you how to create Carrabba's #1 requested recipe, and it's not even a recipe on their menu (who knew!). Also, in this episode I share a little bit about myself (Spoiler: My kids don't think I'm as funny as I do). This Do-It-Yourself version of Carrabba's Bread Dip goes amazing as a starter or side from any of my other Carrabba's, Olive Garden, Macaroni Grill or Brio Tuscan Grille entrees. Cheers, Y'all!
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Olive Garden Breadsticks Copycat recipe
No trip to the Olive Garden is complete without their salad and breadsticks. My family usually goes through 2 or 3 baskets of breadsticks per meal. Now you can make Olive Garden style breadsticks at home with this copycat recipe.
Make Olive Garden Zuppa Toscana Soup copycat recipe
Make Italian Meatballs for Spaghetti
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No Knead Bread with Olives Recipe - GardenFork
No Knead Bread Recipe Variation, this time with black olives. Learn how to make bread at home. Subscribe here: More how to make bread videos:
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No Knead Bread Olive Loaf
2 cups all purpose flour
1 cup whole wheat flour
1/4 teaspoon active dry yeast
1 1/2 teaspoons salt
1 cup chopped & pitted oil cured black olives
1 1/2 cups warm water
Mix together the two flours, the salt, and the yeast. I like to use a whisk for this, it works well.
Add in the pitted and chopped olives, be sure they don’t have any pits in them. Bad things can happen.
Add in the warm water and mix together.
The dough will be stiff and will not come together. Don’t worry, it won’t. You want the dough to be ‘shaggy’ like shag carpet, not wet.
Add water by the teaspoon if needed, but a bit too much water will make the dough wet.
Cover the bowl with plastic wrap and place is a warm place to rise. I use my oven with the light on.
Let the dough rise 12-18 hours. The dough should have strands pulling away from the bowl when its ready.
After the dough has risen to your satisfaction, flour a board lightly. Scrape the dough out of the bowl onto the board. Dust the dough with a bit of flour and turn the dough into itself to form a ball.
Place the ball of dough onto a sheet of parchment about 18” long. The parchment should be wide enough to sit in the dutch oven and stick out the top a bit, as shown in the video.
Gather the corners of the parchment/dough and put into a bowl with high sides. One similar to the one I use in the video is good.
Cover with a towel and let the dough rise for two hours in a warm place. I use the oven with the light on again.
After 1 1/2 hours of rise, put the dutch oven and lid in the oven and set the oven to 450F.
After 30 minutes, remove the dutch oven from the preheating oven, lower the parchment with the dough into the dutch oven, cover and bake for about 30-40 minutes. It all depends on your oven.
After 30 minutes, remove the lid of the dutch oven, the bread should be starting to brown. Bake another 15 minutes with the cover off.
Check the temperature of the bread, its done with the bread reaches 200F
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Olive Bread | Morphy Richards | Bread Maker
Olive Bread | Morphy Richards
#olivebread #MorphyRichards #dailyfood
Ingredients Are Water 140ml, Skimmed Powder Milk 1tbsp, Sugar 1 tbsp, Salt 1/2 tsp, Self raising flour 2 cups, Fast Action Yeast 1 tsp, Garlic Granules 1 tsp, Cheese 1 cup, Olives 1 cup.
And A Little Love.
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AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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Intro – 00:00
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Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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