How To make Olive Bread with Mint and Onions
1 tb Active dry yeast
1/2 ts Sugar
1 1/2 c Warm water
1/2 c Whole wheat flour,
-preferably coarsely ground 3 To 3 1/2 cups white flour,
-preferably unbleached 3 tb Olive oil
1 t Salt
1 sm Onion, chopped
2 ts Dried mint
12 Black Greek olives, pitted
-and halved Corn meal
Makes 1 large round loaf Make a sponge by dissolving the yeast and sugar in the warm water and stirring in the whole wheat flour and 1 1/2 cups of the white flour. Beat at least 50 strokes,
then cover with plastic wrap and let stand anywhere from 1 to 6 hours. Stir all but a teaspoon of the olive oil into the dough, as well as the salt, the chopped onion, dried mint, and olives. Then work in remaining white flour until it becomes hard to stir. Turn the dough out onto a floured working surface and let rest while you clean out the bowl. Knead dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is resilient. Lightly oil the bowl, return the dough to it, turning to coat, and cover with plastic wrap. Let rise until double in volume - about 1 1/2 hours. Turn the dough out, punch it down, and form into a large round loaf. Place on a baking sheet sprinkled with corn meal. Cover loosely with a towel and let rise again until double - about 45 minutes. (Or let raise and bake in La Cloche.) If you have baking tiles in your oven, be sure they are good and hot by preheating the oven to 425 F during the last 30 minutes of the final rising. Slip the loaf onto the tiles (if you're not using them, simply put the baking sheet in the preheated oven) and bake for 15 minutes, then lower the heat to 350 F and bake another 35 minutes. Brush with the remaining olive oil and let cool on rack. The Book of Bread From the collection of Jim Vorheis
How To make Olive Bread with Mint and Onions's Videos
Irresistible Cypriot olive bread ???? | Stay at home recipes
Back to my roots! Cyprus bread packed with olives and halloumi! Delicious!
Recipe:
750g self raising and wholemeal flour mix
1 tbsp salt
1 sachet fast action dried yeast
2 halloumi, cubed
1 jar pitted black olives
2 tbsp dried mint
1 onion, diced optional
75ml extra virgin olive oil, more for greasing
500-700ml lukewarm water
Mix all together, adding water slowly till you get a sticky mix. Knead for around 5 to 10 mins.
Place in greased cake pan or tray.
Cover with cling film
Preheat oven to 220*C/gas 7
Allow to prove and rise for 1 hour
Bake in oven for 40 mins till brown and crusty on top
Cut in to squares and devour!
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Loaded Olive & Halloumi Bread
Print this recipe here:
Ingredients
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan
The Filling:
7 oz (200g) halloumi cheese, diced
7 oz (200g) feta cheese, crumbled
6 oz (150g) shredded mozzarella, gruyere, or gouda cheese
3-4 scallions thinly sliced
6 oz (170g) pitted olives, chopped
2 teaspoons dried oregano
1/4 cup (60ml) olive oil
Instructions
Combine the yeast, water, and sugar in the b owl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Punch the dough down after it has risen. Add the filling ingredients and knead the dough with your hands until they are incorporated. Form the dough into a ball.
Preheat the oven to 475 °F, 250 °C.
Spread the semolina flour inside a cast iron skillet or on a baking pan that has been lined with parchment. Place the dough on top and cover loosely with plastic. Set aside to rise for 30-40 minutes. It will not double in volume this time. The dough will be slightly puffed.
Remove the plastic and brush the top with water.
Bake on the center rack for 40-45 minutes or until golden.
Remove the bread from the oven and let it sit at room temperature for at least 20 minutes before serving.
Enjoy! Kali Orexi!
Notes
Optional fillings:
caramelized onions
roasted red peppers, diced
sundried tomatoes
poppy seeds, sesame seeds
your favorite herbs
nehctiOven temperatures vary so keep an eye on the bread while it is cooking. If your oven is too hot and the bread browns too fast, cover the bread loosely with foil and reduce the temperature by 15-30 degrees.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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CYPRUS OLIVE BREAD RECIPE
CYPRUS OLIVE BREAD RECIPE
In grams and millilitres
Ingredients
1 200 ml warm water
1 200 ml warm milk
1 10 gram instant yeast
1 4 grams of granulated sugar
1 10 grams of salt
550 gram flour
110 grams of vegetable oil
2 pieces of medium sized onion
4 grams of salt
1 bowl of black olives (pitted)
2 grams of dried mint
50 grams of fresh mint
Ingredients in cups and spoons
1 glass of warm water
1 glass of warm milk
1 packet instant yeast
1 teaspoon sugar
1 teaspoon salt
5.5 cups of flour
1 tea glass of oil
2 medium sized onions
1 teaspoon salt
1 bowl of pitted black olives
1 teaspoon of dried mint
half a bunch of fresh mint
Cypriot Olive Pies - Eliopites Kypriakes - Κυπριακές Ελιόπιτες
Cypriot Olive Pies - Eliopites Kypriakes - Κυπριακές Ελιόπιτες
BY: Greek Cooking Made Easy
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You can also check this recipe and all of my recipes in text (also in Greek) on my Website:
Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
Makes 19-20 pieces
These are amazing small size pies! You take one bite, and your mouth fills with the surprisingly minimal but amazing tastes of olives, orange and herbs. Made with crispy and easy homemade pastry, lots of sesame and olives!! Sometimes, the simple things in life are also the best! And it seems like in Cyprus they have found the secret for a good, healthy, long life! I am sure you will enjoy this recipe! Suitable for fasting and vegans.
INGREDIENTS
Ingredients for the pastry:
250 gr / 9 oz / 2 cups Flour suitable for bread
60 ml or 1/4 cup Olive Oil
130 ml or a bit more than 1/2 cup Fresh Orange Juice
1/2 tsp. white wine Vinegar
1/2 tsp. Salt
1/2 tsp. Baking Powder
Ingredients for the filling:
170 gr / 6 oz Black Olives cut in rounds (I used Kalamata + plain Black)
20 ml / 1.5 tbsp. Olive Oil for sautéing
2 Spring Onions
1 bunch Fresh Mint
1 tbsp. Orange Zest
70 gr / 2.5 oz Sesame seeds soaked in water!!
Κυπριακές Ελιόπιτες
BY: Greek Cooking Made Easy
Φτιάχνει 19-20 κομμάτια
Αυτές είναι μικρές, γευστικές πιτούλες! Μια δαγκωνιά και το στόμα σας γεμίζει με εκπληκτικές γεύσεις ελιάς, πορτοκαλιού και μυρωδικών. Φτιαγμένες με τραγανή και εύκολη σπιτική ζύμη, πολύ σουσάμι και ελιές !! Μερικές φορές, τα απλά πράγματα στη ζωή είναι και τα καλύτερα! Και φαίνεται ότι στην Κύπρο έχουν βρει το μυστικό για ένα καλό, υγιή, μακρό βίο! Είμαι βέβαιη ότι θα απολαύσετε αυτή την απλή συνταγή!
Κατάλληλο για νηστεία και βίγκαν.
ΥΛΙΚΑ
Υλικά για τη ζύμη:
250 γρ. / 9 oz / 2 φλυτζάνια Αλεύρι κατάλληλο για ψωμί
60 ml ή 1/4 φλιτζ. Ελαιόλαδο
130 ml ή λίγο περισσότερο από 1/2 φλιτζάνι ΦΡΕΣΚΟ χυμό Πορτοκαλιού
1/2 κ.γ. λευκό Ξύδι
1/2 κ.γ. Αλάτι
1/2 κ.γ. Μπέικιν πάουντερ
Υλικά για τη γέμιση:
170 γρ. / 6 oz Μαύρες ελιές κομμένες σε ροδέλες (χρησιμοποίησα μισές-μισές ελιές Καλαμάτας + απλές μαυροελιές)
20 ml / 1,5 κ.σ. Ελαιόλαδο για σοτάρισμα
2 Κρεμμυδάκια Φρέσκα
1 μάτσο φρέσκος Δυόσμος
1 κ.σ. Ξύσμα Πορτοκαλιού
70 γρ. / 2,5 oz Σουσάμι ποτισμένο σε νερό !!
Caramelised Onion & Olive Bread Recipe????????????Zeytinli Soğanlı EkmekTarifi????????Mediterranean Olive Bread???? ♨️
FOR THE DOUGH
* 200 ml (1 glass) milk
* 200 ml (1 glass) warm water
* 10 gr (1 tbsp) yeast
* 2 tsp honey
* 1 kg bread flour (5 glasses)
* 2 tsp salt
FILLING
* 2 medium onions
* 5 tbsp olive oil
* 1 bowl of pitted black olives
* 2 tbsp dried mint
* 2 tbsp fresh mint
- Prepare and knead the dough as shown in the video, please add the flour carefully
- When the dough is ready grease with olive oil and cover the bowl
- Let it rest at room temperature for about half an hour
- Saute the chopped onions in olive oil
- Mix the caramelised onions with chopped fresh mint and dried mint
- Divide the dough in pieces as you like and combine with the filling
- Place on to an oven tray and let it rest another half an hour
- Bake in preheated oven at 180°C for about 30 - 35 mins depending on your oven
???? BON APPÉTIT ????
**************************************************************************************************
HAMURU İÇİN
* 1 su bardağı (200 ml) süt
* 1 su bardağı (200 ml) sıcak su
* 1 yk (10 gr) kuru maya
* 2 bal
* 5 su bardağı un (ortalama 1kg, dikkatli ekleyelim)
* 2 çk tuz
İÇ MALZEMESİ
* 2 kuru soğan
* 5 yk zeytinyağı
* 1 kase ayıklanmış siyah zeytin
* 2 yk kuru nane
* 2 yk kaşığı taze nane
- Ekmek hamurunu videodaki gibi unu kontrollü ekleyerek hazırlayalım
- Zeytinyağı ile sıvazlayıp üstü kapalı derin bir kapta yarım saat dinlendirelim
- Soğanları zeytinyağında soteleyip bir kenara alalım
- Ayıklanmış siyah zeytin, taze ve kuru nane ile karıştıralım
- Dinlenen hamuru istediğimiz gibi parçalara bölüp zeytin harcı ile yoğuralım
- Dilediğimiz gibi hamurlara şekil verip bir tepsiye dizelim ve yarım saat daha dinlendirelim
- Önceden ısıtılmış fırında 180°C’de ortalama 30 - 35 dk pişirelim
???? AFİYET OLSUN ????
???? Video recorded & edited by Ugur Hasirci
???? Photos by Ugur Hasirci
???? hasirci.uur@gmail.com
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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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