Flatbread Stuffed with Olives
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For the Dough:
2 cups lukewarm water
2 teaspoons granulated sugar
1 and 1/2 teaspoons active dry yeast
1/4 cup flour
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
For the Olive Filling:
1/4 cup olive oil
1 onion, finely chopped
3 scallions, thinly sliced
10-12 oz (about 340g) olives, pitted and chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup finely chopped fresh parsley
1 teaspoon died crushed mint
freshly cracked black pepper to taste
Optional: feta cheese and roasted red peppers
Instructions
Make the Dough:
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment combine the first 4 ingredients together. Whisk them together and let the yeast activate for about 8 minutes. The yeast is active as soon as a puffy cloud appears at the top of the mixture.
Combine the flour and salt in a mixing bowl and whisk together. Add the flour mixture to the yeast mixture along with the olive oil. Knead on low speed for 10 minutes.
Transfer the dough to a large bowl that has been greased with olive oil. Toss the dough to coat. Cover the bowl and place it in a warm place to rise until doubled in volume.
Add the olive oil and onion to a skillet. Cook over medium heat until soft and golden. About 8 minutes.
Add the scallions and cook for 2-3 minutes until softened. Remove from heat. Add the remaining filling ingredients to the pan and mix together.
Assemble the Flatbreads:
Preheat the oven to 400 °F, 200 °C.
Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions.
Press each portion into a flat circle and divide the filling equally between all of the dough portions.
Fold the edges of dough over the filling and press it into a disc.
Place all of the filled portions of dough onto baking trays lined with parchment paper and sprinkled with semolina.
Set aside to rest for 20 minutes.
Brush the top of each disc with melted butter and sprinkle some sesame seeds on top.
Bake for 15 minutes on the center rack of the preheated oven. Move the tray to the top rack and bake an additional 8 minutes or until golden.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Ελιόψωμα - Olive bread
Τα πιό νόστιμα ελιόψωμα που φάγατε ποτέ!!! Το τηγανισμένο κρεμμύδι και ο τρόπος που φτιάχνονται με το λαδάκι στο φύλλο, τους δίνει μία νοστιμιά!!!!
Καλή επιτυχία φίλοι μου σε όσους δοκιμάσουν να τα φτιάξουν!!!
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ΥΛΙΚΑ ΖΥΜΗΣ:
1 Κιλό αλεύρι για όλες τις χρήσεις.
1 Κ.σ γεμάτη ζάχαρη
8 Γρ. Ξερή μαγιά
1 Κ.γ Αλάτι
45 ml. Ελαιόλαδο
450 -500 ml. Χλιαρό νερό
2 Κ.σ Ελαιόλαδο για το ζύμωμα στο τέλος
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ΥΛΙΚΑ ΓΙΑ ΤΗΝ ΓΕΜΙΣΗ:
Ελαιόλαδο στο τηγάνι
2 Μέτρια ψιλοκομμένα κρεμμύδια
400 Γρ. Ελιές χωρίς το κουκούτσι
Φρέσκο ή ξηρό δυόσμο.
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Μέχρι το επόμενο μας
ραντεβού σας χαιρετώ!!!!!!!!!!!!
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INGREDIENTS FOR THE DOGHT:
1 Kg. for all uses flour
1 T.sp Full of sugar
8 Gr. Dry yeast
1 t.sp Salt
45 ml. Olive oil
450 -500 ml. Lukewarm water
2 T.sp Olive oil olive oil for kneading at the end .
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INGREDIENTS FOR THE FILLING:
Olive oil in the saucepan
2 Medium finely chopped onions
400 Gr. pitted olives
fresh or dry mint
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Cilantro Olive and Onion Bread
A demonstration of a recipe from Paul Hollywood's How to Bake
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Greek Olive Bread: Soft & Delicious & Vegan!
Greek Homemade Olive Bread
Print this recipe here:
Ingredients
For the Starter:
2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:
1 and 1/2 -2 cups pitted olives, roughly chopped
5 scallions, thinly sliced
1-2 roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons dried crushed oregano
Topping:
2-3 tablespoons olive oil
1 tablespoons sesame seeds
For Baking:
16-inch round baking pan or a half sheet baking pan
2 sheets of parchment paper
2 tablespoons semolina flour or cornmeal
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Make the Filling: Combine all of the filling ingredients together in a bowl and toss.
Drizzle about 2 tablespoons of oil on a piece of parchment paper and transfer the dough on top of it. Press it with your hands and form it into a 15 inch circle. Add all of the filling on top of the dough. Gather the ends of the circle and bring them towards the center to cover the filling. Smooth the top out and flatten it.
Line a baking tray with parchment paper and sprinkle 1-2 tablespoons of semolina on top of it. Carefully transfer the filled dough, seam-side down onto the pan.
Cover the dough loosely with plastic wrap and set aside in a warm part of your home to rise for 30 minutes.
Preheat the oven to 425 °F, 220 °C.
Remove the plastic wrap and brush the top of the dough with olive oil. Make some indentations in the dough with your fingertips. Sprinkle the top of the dough with the sesame seeds.
Bake on the center rack of the preheated oven for 30 minutes or until the top and bottom of the bread is golden.
Allow the bread to rest for 15 minutes and serve. Kali Orexi!
Notes
Options: Add feta cheese and shredded gouda to the filling or any of the following ingredients:
sundried tomatoes
sauteed bell peppers
crushed red pepper flakes
assorted pitted olives
mozzarella cheeseMusic 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:
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Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Meliz Cooks Pilavuna Loaf
Pilavuna is traditionally triangular or square in shape, but just to mix it up a little, I’ve turned mine into a lovely soft gluten-free loaf.
It goes great with a cup of tea!
INGREDIENTS
3 large eggs
225ml milk
150ml olive oil
1 heaped tbsp dried mint
1 small onion, very finely chopped
1 tbsp / 15g icing sugar
100g sultanas, soaked in hot water for 10 minutes, then drained
125g mature cheddar / Gruyère / Pecorino Romano cheese, finely grated
150g Hellim (halloumi) cut into small 1cm cubes
25g Hellim (Halloumi) finely grated
275g plain flour (GF)
50g buckwheat flour (GF)
Pinch of cinnamon
7g / 1 1/2 tsp baking powder
1 tsp sesame seeds
1 tsp Nigella seeds
1/4tsp aniseed
METHOD
Preheat oven to 170C (fan) / 190C.
Grease a 2 lb loaf tin and line with parchment paper.
In a large bowl, whisk eggs, add milk and oil, stir, add sugar and mint, then sift in the flour, cinnamon and baking powder until it is completely smooth and lump free.
Stir in the sultanas, onion, all of the chopped hellim and most of the cheddar cheese (leave a couple of tbsp the cheese with the grated hellim together to one side).
Pour the batter into your loaf tin, sprinkle on the reserved grated cheese, the Sesame, Nigella seeds and Aniseed, and bake on bottom shelf for 35-45 mins or until golden brown and cooked through in the middle.
Take out of the oven, leave for 15 minutes, then take it out of the tin, with the parchment paper and onto a cooling rack, and allow to cool for at least an hour, pour cuppa, enjoy.
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LOULLA’S ELIOPSOMO (Olive Bread)
ELIOPSOMO
(Olive Bread)
Olive bread is popular all over the Mediterranean. This recipe comes from Cyprus and is one of my mother Anna’s.
Made with black pitted olives, onion, mint and fresh coriander leaves, Olive bread was traditionally made for Lent, the Greek orthodox period of fasting but it is so popular that now it can be found in the Bakers shops all year round. It is deliciously moist, comes in different shapes and sizes and is sometimes made into savoury pastries. When making this bread choose good quality olives, ‘Kalamata’ for example and pit the olives yourself for a better flavour. In days gone by the stones were left in but this can be harmful for your teeth (I know because I broke one of mine this way!)
Makes 2 large loaves or 10- 12 small)
350g (12oz) strong white flour
350g (12oz) any other flour. (My Grandmother used wholemeal)
1 x 6g sachet of fast action dried yeast
1tsp salt
1tsp sugar
freshly ground black pepper
4tbsp good olive oil
2 shallots or one small onion, finely chopped
A handful of chopped coriander leaves
½ handful chopped fresh mint
350g (12oz) Greek black olives, pitted
200ml (1cup) freshly squeezed orange juice
200ml (1 cup) lukewarm water
Method
Sieve the flour into a large bowl with the salt, sugar, yeast and black pepper, add the olive oil and rub between your fingers to mix the flour and oil. Mix in the rest of the dry ingredients, pour in the orange juice and lukewarm water and bring all the ingredients together adding more water or flour if necessary. Turn out onto a lightly floured surface and knead for a few minutes until the dough is soft, elastic and easy to handle. Place in a clean bowl, cover and allow to prove in a warm place until doubled in size. Knead the dough and divide and shape into 2 round loaves. Place on a lightly greased and floured baking tray, cover once again and allow to rest for 20-30 minutes. You could slash the top of the loaves on top, and bake in a pre-heated oven at 180oc – 350o f or Gas Mark 4 for 40-45 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
If you are making small rolls, shape the dough into a thick sausage, divide into 10 or12 equal piece, shape into small round rolls and bake at the same temperature for 30 minutes.