Best 2 Rustic Olive Bread Recipes

Indulge in Rustic Olive Bread: A Journey of Culinary Delight

When it comes to bread-baking, few things can compare to the rustic charm and delectable taste of olive bread. With its crispy crust, tender crumb, and the irresistible aroma of fresh olives, this artisan bread is a true culinary delight. Discover the art of crafting this rustic masterpiece with our collection of carefully curated recipes. From classic Italian favorites to unique variations, we've got something for every palate. Whether you're a seasoned baker or just starting out, our step-by-step instructions and helpful tips will guide you through the process, ensuring that you create a perfect loaf every time. So, gather your ingredients, preheat your oven, and let's embark on a journey of baking bliss with our Rustic Olive Bread recipes!

Let's cook with our recipes!

OLIVE FOUGASSE (RUSTIC BREAD) -- ABM

Olive Fougasse (Rustic Bread) -- Abm image

This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts

Provided by Katzen

Categories Breads

Time 2h10m

Yield 2 Flatbreads, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon bread machine yeast
2 1/2 cups bread flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup milk, warmed
1/2 cup water
1/4 cup olive oil
1/3 cup nicoise olive, chopped

Steps:

Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
Preheat the oven to 375°F.
When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.

ZURIE'S HOLEY RUSTIC OLIVE-AND-CHEDDAR BREAD

Zurie's Holey Rustic Olive-And-Cheddar Bread image

This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.

Provided by Zurie

Categories Quick Breads

Time 1h20m

Yield 1 bread

Number Of Ingredients 10

Ingredients

7 ounces green olives, pitted, drained and patted dry (or use pimiento-stuffed green olives, 200 g sachet, drained)
3 1/2 ounces cheddar cheese, mature (100 g, best quality)
9 ounces all-purpose flour (260 g or 2 cups)
3 eggs
1 tablespoon baking powder (15 ml)
4 fluid ounces dry white wine (125 ml)
1/3 cup olive oil (80 ml)
1 tablespoon creme fraiche (15 ml)
2 -3 teaspoons freshly-grated black pepper (10 - 15 ml, to taste)
1 pinch flaky sea salt (or fleur de sel) (optional)

Steps:

Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
Grate the cheese on the large holes of your cheese grater, weigh, and keep.
Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
Fold in the sliced olives and the cheese, folding in well.
Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
Turn out and cool on a rack.
(The top might crack, which is normal).

Tips:

Use high-quality ingredients. The better the ingredients, the better the bread will be.
Make sure the water is warm. This will help the yeast to activate and proof properly.
Don't overwork the dough. Overworking the dough will make the bread tough.
Let the dough rise in a warm place. This will help the dough to double in size and develop flavor.
Bake the bread until it is golden brown. This will ensure that the bread is cooked through.

Conclusion:

This rustic olive bread is a delicious and easy-to-make bread that is perfect for any occasion. It is made with simple ingredients and can be ready in under two hours. The bread is hearty and flavorful, with a crispy crust and a soft, chewy interior. It is perfect for sandwiches, toast, or simply served with olive oil and balsamic vinegar.