| OLIVE FLAT BREAD |
| 2 Cans pitted olives(6oz. each=12oz.) 5 c. flour 1 t. salt 2 pks. yeast 1 t. sugar |
| 1-1/2c. warm water 1/2c. olive oil 1 t. thyme 2 T. oregano sea salt or kosher salt |
| Coarsely chop 2/3's of the olives, reserving 1/3 whole olives for later. Dissolve yeast in water for 5 min. and sugar. Put 4 c. flour in food processor and add yeast mixture to flour. Add olive oil. Process for 20 seconds. Spread remaining flour on board or counter top. Place dough on floured surface and knead for a few minutes(about 5). Knead in olives and thyme. Place dough in a well greased bowl, cover and let rise for 45min-1 hour. Punch dough down, then knead 1-2 min. Roll out dough on floured surface to about 1/2 inch. Place on a oiled cooking sheet, spreading dough w/hands. Sprinkle with oregano and salt and garnish with whole olives. Let rise 30 minutes. Just before baking, make impressions all over dough with a wooden spoon handle. In a preheated 400* oven, bake 25 minutes. Remove from oven, brush with olive oil, and sprinkle with salt. Cut into 2" strips to serve. Makes 30-35 pieces. |
| BREAD RECIPES |
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| BY: Paula Rae Campbell |
| ITALIAN FOCCACIA |
| 1(2 1/4t.) yeast 1 c. warm water(120-130*) 1 T. sugar 1 t. salt 2 1/2 + c. flour 1 T. oil |
| TOPPING: 1/2 C. chopped onion 2 T. butter 1/4 t. sugar 1/8 t. salt |
| Dissolve yeast in the water, add sugar and salt. In heavy duty mixer, place 1 1/2 c. flour and mix with the yeast mixture and oil. Beat for 3 minutes. With hook attachment slowly add remaining flour and mix until dough sticks to itself. Knead for 5-8 minutes on a floured surface, adding flour as needed. Place in a well greased bowl, turning to greased top. Cover, let rise 40-60 min. Prepare topping. In a small skillet, saute onions in butter until soft. Stir in sugar and salt. Punch dough down. On a lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten in a 10" circle. With table knife, cut a circle in dough about 1" from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread onion topping on pricked surface. Cover, let rise 30 min.. Bake at 375* for 25-30 min. until golden brown. |
| SNACK BREAD |
| 2 T. yeast 1 c. warm water 2 t. sugar 3 T. olive oil 2 t. salt 2 3/4-3 c. flour |
| TOPPING: 2 t. rosemary 1 t. minced garlic or 2 cloves fresh 1/4 - 1/2 t. crushed red peppers 3 T. olive oil 1 t. coarse salt |
| This flat bread is perfect for picnics and summer get-togethers. It can be baked pizza thick or cracker thin~do some both ways to see which you like best. Olive oil and balsamic vinegar make a great dip for this bread, just pour a little of both on a bread plate and dip. |
| Dissolve yeast in the water for 5 minutes. Add sugar, olive oil, and salt Mix well. In a heavy-duty mixer place 2 1/2c. flour and the yeast-water mixture and mix until well blended. Add no more than an additional 1/4c. flour (this is a sticky dough). Place on a floured surface and knead. Do not add too much flour. Divide dough into 4 pieces, knead each one into a smooth ball, place on a cookie sheet oiled with olive oil. Turn dough so all surfaces are covered with oil, cover with towel, let rest 20-30 minutes. While the dough is resting, prepare topping. In a small bowl place dry ingredients, add olive oil. Stir to blend, let stand. Shape dough with palms of hands into 6-8" circles, about 1/4 " thick. Place dough circles on oiled cookie sheets and brush on topping. Let rest 20 minutes and bake in a preheated 400* oven for 15 minutes until golden brown. Cool briefly on wire rack, cut into wedges and serve. |
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