Olive and parmesan bread
Discover the perfect blend of Mediterranean flavors with our Olive and Parmesan Bread recipe. Made with fresh olives, grated parmesan cheese, aromatic basil, and a hint of olive oil, this bread is a delightful addition to any meal. Easy to follow and irresistibly tasty!
- 18 Mar 2024
- Cook time 40 min
- Prep time 70 min
- 12 Servings
- 8 Ingredients
Bread-making can be an incredibly satisfying culinary project, and this Olive and Parmesan Bread offers a delightful twist on a classic loaf. With a combination of robust olives, nutty parmesan, and aromatic basil, this bread is perfect for complementing soups, salads, or enjoying on its own. Whether you're a novice baker or a seasoned pro, this recipe will guide you through creating a delicious Mediterranean-inspired bread.
Ingredients:
Instructions:
- In a small bowl, combine the yeast and sugar.
- Warm the milk slightly (to about 100-110°F or 37-43°C) and pour it over the yeast and sugar mixture. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Add the frothy yeast mixture to the dry ingredients.
- Pour in the olive oil and stir everything together until a dough begins to form.
- Gently fold in the chopped olives, grated parmesan cheese, and chopped basil leaves into the dough. Make sure they are evenly distributed.
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. (You can also use a stand mixer with a dough hook attachment if preferred, kneading for about 5-7 minutes).
- Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a floured surface and shape it into a loaf or desired shape.
- Place the shaped dough on a parchment-lined baking sheet or in a greased loaf pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, until it has doubled in size.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has finished its second rise, uncover it and place it in the preheated oven.
- Bake for about 25-30 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Tips:
- For best results, use high-quality, fresh olives and parmesan cheese.
- Make sure your yeast is fresh and active by proofing it in warm milk before mixing with other ingredients.
- Knead the dough thoroughly to develop gluten, which helps in achieving a good texture.
- Allow the dough to rise in a warm, draft-free environment to ensure proper fermentation.
- Use a sharp knife to slash the dough before baking to allow for oven spring and a beautiful crust.
- If you prefer a stronger flavor, you can substitute some of the milk with a half cup of the liquid from the olives.
With its savory flavor profile and satisfying texture, Olive and Parmesan Bread is sure to become a favorite in your baking repertoire. By following these tips and embracing the process, you'll create a loaf that’s perfect for any meal or occasion. This bread pairs wonderfully with a variety of dishes and can elevate an everyday meal into something truly special.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 60kcal | 2% |
| Protein | |
| Protein 2.83g | 2% |
| Carbohydrates | |
| Carbohydrates 3.75g | 1% |
| Fiber 0.65g | 2% |
| Sugar 1.41g | 1% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.65g | 6% |
| Cholesterol 5mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 7mg | 1% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.23mg | 0% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 1.59ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 1.26mg | 11% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 54mg | 2% |
| Selenium, Se 2.45ug | 4% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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