How To make Olive Bread with Mint and Onions
1 tb Active dry yeast
1/2 ts Sugar
1 1/2 c Warm water
1/2 c Whole wheat flour,
-preferably coarsely ground 3 To 3 1/2 cups white flour,
-preferably unbleached 3 tb Olive oil
1 t Salt
1 sm Onion, chopped
2 ts Dried mint
12 Black Greek olives, pitted
-and halved Corn meal
Makes 1 large round loaf Make a sponge by dissolving the yeast and sugar in the warm water and stirring in the whole wheat flour and 1 1/2 cups of the white flour. Beat at least 50 strokes,
then cover with plastic wrap and let stand anywhere from 1 to 6 hours. Stir all but a teaspoon of the olive oil into the dough, as well as the salt, the chopped onion, dried mint, and olives. Then work in remaining white flour until it becomes hard to stir. Turn the dough out onto a floured working surface and let rest while you clean out the bowl. Knead dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is resilient. Lightly oil the bowl, return the dough to it, turning to coat, and cover with plastic wrap. Let rise until double in volume - about 1 1/2 hours. Turn the dough out, punch it down, and form into a large round loaf. Place on a baking sheet sprinkled with corn meal. Cover loosely with a towel and let rise again until double - about 45 minutes. (Or let raise and bake in La Cloche.) If you have baking tiles in your oven, be sure they are good and hot by preheating the oven to 425 F during the last 30 minutes of the final rising. Slip the loaf onto the tiles (if you're not using them, simply put the baking sheet in the preheated oven) and bake for 15 minutes, then lower the heat to 350 F and bake another 35 minutes. Brush with the remaining olive oil and let cool on rack. The Book of Bread From the collection of Jim Vorheis
How To make Olive Bread with Mint and Onions's Videos
Mini Olive Pies: Greek Eliopitakia (vegan)
Get Olive Oil from Crete:
Get the recipe:
Ingredients
The Dough:
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) water
4 cups (630g) all-purpose flour
1 and 1/2 teaspoon salt
1/4 cup olive oil
The Filling:
1/4 cup olive oil
1 onion, finely chopped
3 scallions, thinly sliced
8.5 oz (250g) Kalamata olives, pitted and chopped
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
freshly cracked black pepper, to taste
optional: 2 oz (60g) feta cheese, crumbled
Topping:
3-4 tablespoons olive oil
2 tablespoons black or white sesame seeds
Instructions
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double in volume for best results. About 2 hours.
Make the filling:
Add the onion and olive oil with a pinch of salt to a pan heating over medium heat. Cook the onions for anout 7-8 minutes until soft and golden. Add the scallions and warm through until softened. Remove the pan from the heat and add the olives, herbs, and black pepper. Add the feta as well if using and mix together. Set aside.
Preheat the oven to 400 °F, 200 °C.
Assemble the pies:
Transfer the dough to a work surface and divide into 16 equal pieces. Roll each peice into a ball. Press each ball into a 4-5-inch circle.
Place a tablespoon of filling on one half od each circle. Fold over and press the edges together to seal. Press the edges with a fork to seal and create a decorative edge.
Place the pies on 2 baking trays that have been lined with parchment paper.
Brush the tops of the pies with olive oil and sprinkle with sesame seeds.
Bake for 30 minutes. Alternate the pans halfway through baking. The pies are ready when they are golden.
Allow the pies to rest at room temperature for 15 minutes before serving.
Serve with marinara sauce or tzatziki.
Kali orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Loaded Olive & Halloumi Bread
Print this recipe here:
Ingredients
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan
The Filling:
7 oz (200g) halloumi cheese, diced
7 oz (200g) feta cheese, crumbled
6 oz (150g) shredded mozzarella, gruyere, or gouda cheese
3-4 scallions thinly sliced
6 oz (170g) pitted olives, chopped
2 teaspoons dried oregano
1/4 cup (60ml) olive oil
Instructions
Combine the yeast, water, and sugar in the b owl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Punch the dough down after it has risen. Add the filling ingredients and knead the dough with your hands until they are incorporated. Form the dough into a ball.
Preheat the oven to 475 °F, 250 °C.
Spread the semolina flour inside a cast iron skillet or on a baking pan that has been lined with parchment. Place the dough on top and cover loosely with plastic. Set aside to rise for 30-40 minutes. It will not double in volume this time. The dough will be slightly puffed.
Remove the plastic and brush the top with water.
Bake on the center rack for 40-45 minutes or until golden.
Remove the bread from the oven and let it sit at room temperature for at least 20 minutes before serving.
Enjoy! Kali Orexi!
Notes
Optional fillings:
caramelized onions
roasted red peppers, diced
sundried tomatoes
poppy seeds, sesame seeds
your favorite herbs
nehctiOven temperatures vary so keep an eye on the bread while it is cooking. If your oven is too hot and the bread browns too fast, cover the bread loosely with foil and reduce the temperature by 15-30 degrees.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Irresistible Cypriot olive bread ???? | Stay at home recipes
Back to my roots! Cyprus bread packed with olives and halloumi! Delicious!
Recipe:
750g self raising and wholemeal flour mix
1 tbsp salt
1 sachet fast action dried yeast
2 halloumi, cubed
1 jar pitted black olives
2 tbsp dried mint
1 onion, diced optional
75ml extra virgin olive oil, more for greasing
500-700ml lukewarm water
Mix all together, adding water slowly till you get a sticky mix. Knead for around 5 to 10 mins.
Place in greased cake pan or tray.
Cover with cling film
Preheat oven to 220*C/gas 7
Allow to prove and rise for 1 hour
Bake in oven for 40 mins till brown and crusty on top
Cut in to squares and devour!
Subscribe, like and share! Thank you!
Easy Olive Bread Recipe | How To Make | Homemade
How to make this delicious & healthy olive bread! This is a really easy home made olive bread recipe, which takes 5 minutes to make, and it's delicious! Did I mention it's delicious??
Website:
Instagram:
Twitter:
Facebook:
Subscribe:
Aghroum Elahwal/Onions Mint (Kabyle)bread
•Start by chopping the onions and mint in a mixer
•add the chopped onions into a bowl and add some tomato sauce (optional)
•add salt and olive oil and garlic and mix it together
•slowly add semolina until everything comes together
•make sure it’s not too wet or too dry
•split into 4 pieces
•flatten to about 3/4 of an inch
•Cut into 4ths
•place on a hot iron pan for 2-4 minutes on both sides
•enjoy
• Commencez par hacher les oignons et menthe dans un mixeur
•ajouter les oignons hachés dans un bol et ajouter un peu de sauce tomate (facultatif)
• ajouter le sel et l'huile d'olive et ail et mélanger ensemble
• ajouter lentement la semoule jusqu'à ce que tout s'assemble
• assurez-vous qu'il n'est pas trop humide ou trop sec
• divisé en 4 morceaux
• aplatir à environ 3/4 de pouce
• Couper en 4e
• placer sur une plaque de fer chaud pendant 2 à 4 minutes des deux côtés
•Profitez DMatoubsKitchen#Algerian#kabyle
#tiziouzou
Make a Savory Cake with Olives & Feta: Cypriot Elioti
Get the recipe here:
Ingredients
1/2 cup (125ml) orange juice
1 cup water
1/2 cup olive oil
1 onion finely chopped
4 scallions, thinly sliced
6 oz (170g) pitted olives
5 oz (150g) feta cheese
3 eggs
1/4 cup finely chopped fresh parsley
3 and 1/4 cups (400g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
sesame seeds for topping
Instructions
Preheat the oven to 350 °F, 180 °C.
Grease the inside of a 9-inch (23 cm) springform pan.
Add the onion to a pan with 2-3 tablespoons olive oil and a pinch of salt and cook over medium heat until soft and golden.
Add the scallions and cook for 2-3 minutes until softened. Set the pan aside.
Ina. mixing bowl, combine the flour, salt, and baking powder. Whisk together.
In another large mixing bowl combine the olive oil, juice, water, and eggs and whisk together.
Add the flour mixture to the oil mixture and whisk until combined.
Fold in the olives, feta, and the cooked onions and scallions along with the parsley.
Transfer the batter to the prepared pan and top with sesame seeds.
Bake on the center rack for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely and remove from the pan.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes