How To make Olive Bread(From My Garden)

How To Make: Olive Garden Breadsticks (Copycat)

Hey Easy Bakers!
WATCH VIDEO FOR INSTRUCTIONS If you enjoyed this video, please like and share with your friends and family.

00:00 Intro
00:06 Activate Yeast
00:27 Based ingredients
00:44 Mixing
01:30 Knead 101
02:10 Form dough
02:54 Rise dough
03:08 Flavoring Breadsticks
03:19 Baking breadsticks
03:30 Flavoring breadsticks 2.0
03:51 Enjoy

DOUGH
1(1/4 ounce) package active dry yeast
4 1⁄4 cups all-purpose flour, plus more for dusting
1 1/2 c water
2tablespoons unsalted butter, softened
2tablespoons sugar
1tablespoon fine salt

TOPPING
3 tablespoons unsalted butter, melted (divided)
1⁄2 teaspoon kosher salt
1⁄8 - 1⁄4 teaspoon garlic powder
1pinch dried oregano or Italian season


This is how I make my breadsticks when we're having a restaurant at home thing. I hope you enjoy

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MEDITERRANEAN OLIVES BREAD RECIPE | How to Make Bread at Home

Olive Bread Recipe.The most delicious twist to Vincenzo's Plate Italian Bread dough! Add olives to the mix and impress your friends and family with this delicious Mediterranean Olive Bread

#bread #breadrecipe #olivesbread

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INGREDIENTS:
450g Vincenzo's Plate Bread Dough (Click here for the recipe)
8 large black olives (pitted and cut into 4 pieces)
1 small cup of plain flour
Extra virgin olive oil
Balsamic Vinegar

UTENSILS:
1 x rolling pin
1 x knife (with a point)
Wooden board/Kitchen Bench
1 x pizza tray (better if it has holes at the bottom so it cooks through)
Baking paper

METHOD:
1. Make sure the dough has been out of the fridge for 15 minutes.
2. Throw some flour on the wooden board/bench and spread it using the palm of your hand and place the dough on top.
3. Spread the dough with the rolling pin making sure it is not too flat or too thin.
4. Place half of the olives on top, pressing them into the dough at least 4cm apart from one another.
5. Now, roll the dough with your hands and try to cover all of the olives with the dough.
6. Preheat the oven to 250 degrees.
7. Add the rest of the olives by pressing them into the dough and covering them once again.
8. Use the rolling pin to gently press the olives further into the dough. It's OK if you can still see a couple of the olives at the top.
9. Line the pizza tray with baking paper and place the ball of dough on top.
10. Now, with a sharp knife, make a slit on the right hand side of the ball of dough. It should open slightly but make sure you don't cut all the way down!
11. Place the tray in the oven for at least one hour.
12. Once it has browned on top and cooked through, leave the bread to rest for between 15-20 minutes.
HOW TO SERVE:
Once the bread has rested, pour a generous amount of extra virgin olive oil and at least two tablespoons of balsamic vinegar into a small bowl or glass.
Pieces of the bread can then be dipped into this mix or you can serve the bread with this drizzled over the top.

E ora si mangia, Vincenzo's Plate

Olive Garden Breadsticks for Two

These Olive Garden Breadsticks are soft and fuffy on the inside, they are better than the real deal!!

1 cup all purpose four
1/3 cup warm water
1 tsp dry active yeast
1 1/2 tsp sugar
1/4 tsp salt
2 tsp olive oil or softened butter

Topping:
2 Tbsp butter, melted
1/4 tsp salt
1/8 tsp garlic powder
1/4 tsp oregano

Add yeast to warm water (105-115 degrees F), cover and let sit until bubbly.
In the bowl of a stand mixer add flour, sugar, butter or oil and yeast mixture.
With the bread hook, knead until smooth and soft and dough doesn't stick to the sides of the bowl. Add additional water if needed, just a little at a time.
Place dough into a bowl that has been sprayed with olive oil. Cover and let rise for about an hour or until double in size. I like to turn on my oven light and let dough rise in the oven.
Place risen dough onto a lightly floured counter and knead a few times.
Divide into four pieces and roll each piece into a 7 inch breadstick.
Place on an oiled baking sheet and cover for 30 minutes or until double in size.
Mix together melted butter, salt, garlic powder and oregano
Brush risen breadsticks with half of the butter mixture.
Bake in a 400 degree F oven for 12-15 minutes or until golden brown.
Brush breadsticks with remaining butter mixture.

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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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How To Make Olive Bread! (Delicious Bread Recipe) (Williams Sonoma Series) - Bread Making!

Welcome My Friends! ☺️

Today I'm making Olive Bread! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread.

For my written recipe for Olive Bread, please click here:
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For a printable PDF version of my Olive Bread recipe, please click here:
►
For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Olive Bread RECIPE:
Yield: 1 loaf
Ingredients
1/2 cup (125 ml) lukewarm water (100 F / 38 C)
1 cup (250 ml) milk, at room temperature
1 tbsp (27 ml) maple syrup
1 tbsp (8 g) active dry yeast
1/2 cup (75 g) whole wheat flour
1/2 cup (60 g) rye flour
1 tsp (8 g) salt
2 tbsp (20 ml) extra light tasting olive oil, plus extra for greasing
2 & 1/3 cups (375 g) bread flour, plus extra as needed
1.5 cups (235 g) pitted olives, whole or chopped, patted dry

Directions
1. To make the sponge, combine the water, milk, and maple syrup in a large bowl. Sprinkle the yeast over the liquid and whisk to dissolve. Cover and let stand until foamy, about 10 minutes.
2. Add the whole wheat and rye flours and whisk about 1 minute until smooth. Cover loosely with cling film and let stand until bubbly, 1-2 hours.
3.Add the salt, oil, and 1 cup (155 g) of the bread flour to the sponge and whisk until smooth, for 1 minute. Stir in the remaining bread flour, 1/2 cup (75 g) at a time, until the dough is too hard to stir. Pour dough out on a floured surface and begin kneading for 10 minutes, adding the remainder of the bread flour a little at a time. If the dough is sticky, add more bread flour, 1 spoonful at a time.
4. Transfer the dough to a deep bowl, oiled, and turn the dough once to coat it. Cover loosely with cling film and let rise at room temperature until doubled in bulk, 1.5-2 hours.
5. Line a baking sheet with parchment paper and brush the paper with oil. Turn the dough out onto a lightly floured surface. Pat it into a large oval and sprinkle evenly with the olives. Fold the dough over and knead it lightly to distribute the olives evenly. Shape into a loaf, gently pulling the surface taut from the bottom. Place on the prepared sheet and cover loosely with cling film. Let rise until doubled in bulk, about 1 hour.
6. Preheat your oven to 425 F (220 C, gas mark 7). It's recommended in the original recipe to use a baking stone. Using a thin, sharp knife, make a few shallow slashes on the diagonal down the length of the loaf. Place the pan on the stone and reduce the oven temperature to 375 F (190 C, gas mark 5). Bake until the loaf is golden brown, 45-50 minutes. Transfer to a rack and let cool completely.

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Timeline
00:00 Introduction
00:28 Making the Sponge: Combine the warm water, milk, maple syrup and yeast. Let stand 10 minutes until foamy.
02:14 Add whole wheat flour and rye flour, whisk well and let stand 1-2 hours until bubbly.
03:18 Add the salt, olive oil and bread flour, mixing until it gets too hard to mix with the spatula.
06:03 Pour the remaining flour and the dough out onto your surface. Knead for 10 minutes to incorporate all of the flour into dough.
07:05 Add flour 1 spoonful at a time if the dough is too sticky.
07:41 Transfer the dough to a well-oiled bowl. Cover and let rise 1.5 to 2 hours.
08:25 Turn the dough out onto a well-floured surface and pat into an oval shape.
09:00 Add olives, squish them into the dough, then roll into a loaf.
10:20 Transfer loaf to a parchment paper-lined baking pan.
11:04 Cover and let rise about an hour.
11:19 Preheat oven to 425 F.
11:54 With a thin sharp knife, make some diagonal cuts in the bread.
12:13 Place pan into the oven and reduce the oven to 375 F. Bake 45 minutes.
12:33 The bread is done! A nice golden brown!
12:49 Cutting a slice of bread!
13:40 Wrap up and Thanks For Watching!

#rurallife #breadmaking #williamssonomabread

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