Best 4 Olive And Tomato Bread Recipes
**Savory and Succulent: A Culinary Journey into Olive and Tomato Bread**
In the realm of delectable bread creations, the olive and tomato bread stands as a testament to the harmonious blend of flavors and textures. This Mediterranean-inspired masterpiece is a symphony of savory and succulent ingredients that promises to tantalize taste buds and captivate senses. With variations ranging from classic to contemporary, each recipe offers a unique interpretation of this culinary delight. Embark on a journey through these recipes and discover the endless possibilities of olive and tomato bread, a bread that is as versatile as it is delicious.
**Classic Olive and Tomato Bread:**
This timeless recipe forms the foundation of the olive and tomato bread experience. Simple yet elegant, it features a rustic crust and a tender, flavorful crumb studded with juicy tomatoes and briny olives. The aroma of freshly baked bread, infused with the tang of tomatoes and the herbaceousness of olives, fills the air with an irresistible allure.
**Sun-Dried Tomato and Kalamata Olive Bread:**
A burst of Mediterranean sunshine comes alive in this variation. Sun-dried tomatoes, with their concentrated sweetness and tangy undertones, join forces with Kalamata olives, renowned for their bold and slightly bitter flavor. The result is a bread that is both vibrant and complex, a true celebration of Mediterranean cuisine.
**Roasted Garlic and Olive Bread:**
For those who appreciate the depth of roasted garlic, this recipe delivers an explosion of savory goodness. Roasted garlic, with its mellow sweetness and nutty undertones, harmonizes beautifully with salty olives, creating a symphony of flavors that lingers on the palate.
**Feta and Olive Bread:**
This Greek-inspired bread takes the classic combination of olives and tomatoes to new heights with the addition of tangy feta cheese. The salty, crumbly texture of feta adds a delightful contrast to the soft bread, while the briny olives and juicy tomatoes provide a burst of Mediterranean flavor in every bite.
**Rosemary and Olive Bread:**
The aromatic herb rosemary brings a touch of freshness and earthiness to this olive bread recipe. With its pungent flavor and piney aroma, rosemary elevates the bread to a new level of sophistication, making it perfect for pairing with savory dishes or enjoying on its own.
Whichever recipe you choose, the olive and tomato bread promises a culinary experience that is both satisfying and memorable. Its versatility extends beyond its taste, as it can be enjoyed as an appetizer, a side dish, or even as a main course when paired with your favorite soup or salad. So, gather your ingredients, preheat your oven, and let the journey of flavors begin!
SUN-DRIED TOMATO AND OLIVE QUICK BREAD
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Provided by 2Bleu
Categories Breads
Time 1h5m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 17
Steps:
- preheated oven to 350°F.
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- Divide the batter among 2 buttered and floured regular sized loaf pans.
- Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD
Steps:
- Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.
HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS
Steps:
- Preheat oven to 450°F.
- In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
- In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
- Serve fillets on top of coulis.
- Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
- In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.
OLIVE AND TOMATO BREAD
This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
Tips:
- Prep the Olives and Tomatoes: For the best flavor, use high-quality olives and tomatoes. If using fresh tomatoes, blanch them briefly to remove the skins easily.
- Use Good Quality Olive Oil: The olive oil you use will significantly impact the bread's flavor, so choose a good quality extra virgin olive oil.
- Don't Overmix the Dough: Overmixing the dough will result in a tough bread. Mix it just until the ingredients are well combined.
- Proof the Dough Properly: Proofing the dough allows it to rise and develop flavor. Follow the recipe's instructions carefully for the best results.
- Bake the Bread Until Golden Brown: The bread should be baked until it's golden brown and sounds hollow when tapped.
Conclusion:
This olive and tomato bread is a delicious and versatile bread perfect for a variety of occasions. Serve it as an appetizer with olive oil and balsamic vinegar, or use it to make sandwiches, paninis, or croutons. You can also freeze the bread for later use. With its flavorful combination of olives, tomatoes, and herbs, this bread is sure to be a hit with everyone who tries it.
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