Food recipes
Olive Bread
Olive Bread Ingredients: olives, ripe, canned (small-extra large) shallots, raw spices, garlic powder spices, rosemary, dried wheat flours, bread, unenriched cornmeal, degermed, unenriched, yellow tomatoes, red, ripe,...
Olive Bread
Ingredients:
olives, ripe, canned (small-extra large)
shallots, raw
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw
cheese, feta
Directions:
Preheat oven to 400 degrees.
In a small bowl combine olives, shallots, garlic and rosemary.
On a floured surface press out dough to a rectangle, 3/4-inch thick.
Sprinkle olive mixture onto surface of dough.
Fold sides in to hold mixture.
Beginning with end nearest you, roll dough up tightly.
Transfer carefully to a cornmeal-dusted baking sheet.
Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.
Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees.
Let cool completely on a wire rack before slicing.
For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta.
Serve garnished with some whole olives.
Ingredients:
olives, ripe, canned (small-extra large)
shallots, raw
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw
cheese, feta
Directions:
Preheat oven to 400 degrees.
In a small bowl combine olives, shallots, garlic and rosemary.
On a floured surface press out dough to a rectangle, 3/4-inch thick.
Sprinkle olive mixture onto surface of dough.
Fold sides in to hold mixture.
Beginning with end nearest you, roll dough up tightly.
Transfer carefully to a cornmeal-dusted baking sheet.
Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.
Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees.
Let cool completely on a wire rack before slicing.
For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta.
Serve garnished with some whole olives.