olive herb bread
Olive herb bread could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This bread has 137 calories, 4g of protein, and 1g of fat per serving. For 14 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. 170 people were impressed by this recipe. If you have bread flour, cornmeal, flour, and a few other ingredients on hand, you can make it. It is brought to you by Budget Bytes. Overall, this recipe earns a pretty good spoonacular score of 44%. No-Knead Olive Bread | Pane all’Olive, Olive and Herb Deviled Eggs, and Herb & Olive Stuffed Mushrooms are very similar to this recipe.
Servings: 12
Preparation duration: 180 minutes
Cooking duration: 30 minutes
Ingredients:
2¼ cups bread flour $0.33
2 Tbsp cornmeal $0.03
1 cup whole wheat flour $0.16
¾ Tbsp active dry or instant yeast $0.20
1/3 cup pitted kalamata olives $1.48
11/3 tsp salt $0.05
1 tsp dry thyme $0.05
1¼ cups warm water $0.00
Equipment:
bowl
pot
baking paper
baking sheet
aluminum foil
knife
oven
wire rack
Cooking instruction summary:
In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, herbs). Stir until everything is evenly combined.Slice or roughly chop the olives. Add the olives and warm water to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits (see photos below).Loosely cover the bowl and let sit at room temperature for two hours.After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.
Step by step:
1. In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, herbs). Stir until everything is evenly combined.Slice or roughly chop the olives.
2. Add the olives and warm water to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits (see photos below).Loosely cover the bowl and let sit at room temperature for two hours.After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal.
3. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other.
4. Brush the dough with water and then bake for 30 minutes.
5. Let the bread cool on a wire rack before slicing.
Nutrition Information:
covered percent of daily need
