Best Cheese Olive Loaf Recipes

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OLIVE AND CHEESE LOAF



Olive and Cheese Loaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch round loaf

Number Of Ingredients 6

3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

Steps:

  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
  • Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
  • Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

CHEESE OLIVE LOAF



Cheese Olive Loaf image

Break the garlic bread habit by serving warm slices of this sharp cheddar and green olive loaf with your favorite soup, stew or pasta dish.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 16 servings, 1 slice each.

Number Of Ingredients 4

1 loaf French bread (1 lb.)
2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 cup chopped pimento-stuffed green olives
2 Tbsp. KRAFT Real Mayo

Steps:

  • Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
  • Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
  • Bake 20 min. Serve warm.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CHEESE-AND-OLIVE LOAF



Cheese-And-Olive Loaf image

Think about adding herbs, bits of bacon, cubes of cooked chicken, canned tuna, chopped sauteed onions, sun-dried tomatoes or diced ham. Chez Patricia Wells: A Dinner with Friends and Truffles-Lots of Them. This loaf will keep for up to three days, if wrapped well in saran wrap or tin foil. If served in true French fashion, this loaf is meant to be served as pre-dinner nibble with a glass of Champagne or white wine or a chilled rose. It is also very good served with salads.

Provided by Manami

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 2/3 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup milk
6 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons green tapenade
6 ounces grated cheese, Comte, Gruyere, Swiss or 6 ounces cheddar cheese
2/3 cup oil-cured pitted black olives, halved (coarsely chopped)
1 grated lemons, zest of (optional) or 1/2 orange (optional)

Steps:

  • Center a rack in the oven and preheat the oven to 400º F.
  • Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).
  • Whisk the flour, baking powder and salt together in a medium mixing bowl.
  • In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.
  • Pour the liquid ingredients over the flour mixture and stir gently to blend.
  • Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you're using it & scrape the batter into the pan.
  • Bake the loaf for 10 minutes, then turn the oven down to 375ºF.
  • Continue to bake the loaf for another 35 minutes or so, until it's puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.
  • Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.
  • Allow the loaf to remain on the rack, right side up, until it comes to room temperature.
  • Enjoy!

Nutrition Facts : Calories 214.9, Fat 13.8, SaturatedFat 4.1, Cholesterol 81, Sodium 459.4, Carbohydrate 15.8, Fiber 0.7, Sugar 0.2, Protein 7.1

OLIVE AND CHEESE LOAF



Olive and Cheese Loaf image

How to make Olive and Cheese Loaf

Provided by @MakeItYours

Number Of Ingredients 6

3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

Steps:

  • Step 1
  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
  • Step 2
  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
  • Step 3
  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let down stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
  • Step 4
  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
  • Step 5
  • Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
  • Step 6
  • Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
  • Step 7
  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

OLIVE & CHEESE LOAF



Olive & Cheese Loaf image

Easy cook loaf

Provided by 2westviewterrace

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat oven to 200C. Oil 22cm x 12cm loaf tin.
  • Combine the flour, cheese,ham, olives, salt & pepper in a mixing bowl.
  • In another bowl whisk the eggs and 100ml olive oil.
  • Mix togerther. spoon into tin and smooth top.
  • Bake the loaf for 30 mins.

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