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Ezekiel Myers
Ezekiel Myers

Where To Buy Olive Bread

Your bread looks perfect! I bought this type of bread at my local baker, 2 different times the inside was doughy and undercooked. As a novice bread maker, should I worry about the olives releasing water and making mushy bread?

where to buy olive bread


Hello!I made this bread last night, the flavor was incredible, but it came out fairly dense with just few tiny air bubbles.I am having a hard time deciphering if this is due to over or under proofing.

Zingerman's Bakehouse makes this bread just a few times each year, usually about once every few months. If it's not in stock now, use the "Tell Me When It's Back In Stock" link below to be the first to hear when it's available again. If we do have it right now, I recommend stocking up your freezer while you can.

Our new artisan breads give you traditional, homemade flavors fit for any feast. Crusty on the outside, soft on the inside and 100% delicious. Discover classic baguettes, multigrain loaves, ciabatta, focaccia and everything in between.

Real bamboo charcoal gives this moist, soft boule its distinctively dark hue. The dough rises in bamboo bowls lined with flour, creating a unique pattern. Hollow it out to use as a bread bowl for your favorite dip, or toast slices and top them with creamy avocado.

Inspired by the great breads of Puglia in Southern Italy, this hand-formed, classic Italian loaf is light and delicate. Its crisp, rustic crust and open, airy texture make it an ideal choice for pastas and sauces. Serve it alongside your next Italian-inspired feast.

Our sourdough breads have a traditional, dense texture and classic sourdough flavor. These new loaves are beautifully scored and available in plain sourdough and rosemary sea salt varieties. Slice and serve with your favorite flavored oil.

Olives and bread, what could be better? Like our Pane Altamura and Pane Toscano, our Kalamata Olive Bread is made with all-natural leavenings and only the finest ingredients. Each dense loaf is studded with flavorful olives, slowly fermented and baked to lock in the flavors.

Our baked-in-store Rustic Panella is a classic Italian bread that tastes as good as it looks. Scored dough makes for a pretty presentation, and two batches baked daily means you can count on freshness. Simply slice and serve with your favorite dipping oil or place in a basket to pass around the table.

Our baked-in-store Artisan Baguettes are made with poolish, a starter that gives bread a moist, open crumb and subtly sweet flavor. You can count on freshness whether you shop in the morning or afternoon. Slice them for cheese board accompaniments, gourmet sandwiches, starters, soup sidekicks and more.

Our baked-in-store Ciabatta Rolls are everything ciabatta bread should be: Crusty, light and pleasantly airy, with a spongy crumb. Enjoy these rolls solo, pair them with soup or add your favorite sandwich toppings for a next-level lunch creation.

The bread is crusty on the outside, dense, spongy and moist (ya, I said it). Don't expect this to be like other gf bread or "regular" bread. It's magical in its own way and beyond delicious toasted with all the things on top.

There are no returns, refunds or exchanges for the bread. We work very hard to make it and each loaf is different. We ship USPS and sometimes they leave packages in the wrong place. It is your responsibility to contact them. By purchasing you are accepting these terms.

If you are looking for a Kalamata (black) olive bread you will need to look elsewhere because ours is made with fruity, lightly cured, green olives. This olive bread is naturally leavened with a sponge that is started from a piece of our whole wheat levain.

We bake the finest artisanal, all-natural breads of Southern California. Our passion extends from classic French breads to a full line of pastries and desserts, all infused with a contemporary American flair.

Starrlight is a micro bakery in Bushwick, Brooklyn. We love to supply our local community with organic, delicious sourdough bread. We also remind our customers of the many ways consumers can demand renewable energy in their homes, at their work, and at the businesses they shop from.

I am going to be honest, I am not a baker. And I am certainly not a bread baker. But when I originally found the no-knead bread recipe published by Mark Bittman in the New York Times, originally created by Jim Lahey of Sullivan Street Bakery in Manhattan, the world of bread baking was completely transformed.

But then I realized, the 4-ingredient no-knead bread recipe is such a fantastic base, why not make it more interesting? And since olives are one of my pantry staples, as they are so prominent in Mediterranean cuisine, I knew I was on to something. So I got to work.

Olive bread, sometimes referred to as olive loaf (not to be confused with the cold cut version studded with olives), is a bread where the loaf of bread is laced with whole or chopped olives. This ensures a quintessential olive artisan bread flavor.

From my research, the olive loaf recipe seems to have originated in the Mediterranean, mostly in Italian and Greek cultures. And it makes sense since olives are such a staple ingredient in this region. Many times, you will find artisan bread makers with a version of olive bread in their shops. But today, it can easily be made in your home kitchen!

Make sure the kalamata olives are completely drained as this rustic loaf recipe is already very moist and sticky. To ensure your olives are completely dry, chop first and pat them with paper towels to get rid of excess liquid.

Yes, especially a dutch oven olive bread. Since olives have heart-healthy fats and we are making the bread from scratch with top-quality bread flour, it is good and good for you! So go ahead, have two, ahem, three slices!

The rustic olive bread recipe is absolutely divine with Olive Oil Bread Dip (and a glass of wine!). But with the colder months coming, it also pairs perfectly with hearty fall and winter soups. Try it with Vegan Butternut Squash Soup, Ribollita Soup, Lentil Soup, Turkish Red Lentil Soup, or Homemade Vegetable Beef Soup.

The beauty of this rustic olive bread recipe is the number of variations you can make. I would recommend replacing the olives altogether or adding one additional ingredient to keep it simple. Here are a few of my favorites:

There are versions of this recipe made with all purpose flour, but I have tested this exact recipe with all-purpose flour, and the results were not as good as the version with bread flour. Therefore, I would not recommend using all-purpose flour in this recipe. Hope this answers your question.

The Greek word eliopsomo translates to olive (elia) bread (psomi). Homemade bread is the ultimate comfort food. The addition of olives makes this a festive bread that is perfect for entertaining.

I make this bread at least once a week. We love it! The texture is perfect and it is so easy to make. I have used olives, sundried tomatoes , artichoke hearts, red bell pepper and caramelized onions. Thank you for sharing this recipe!

I used green and black olives and I also took the liberty of grinding some fresh rosemary from our garden and kneading it throughout the dough. The dough had more than doubled in about 10 hours, but if you wait a few extra hours, the flavors will be WONDERFUL.

As the loaf cools, listen to it crack and groan and enjoy the wonderful scent of olive and wheat while patiently waiting for the loaf to cool enough to slice. Take your time with this recipe and you will reap RICH rewards.

The complexity and depth of flavor along with the tender crumb of our signature breads set us apart from other bakeries. We bake everything from scratch everyday and use the age-old method of long fermentation. All of our whole grain flours are stone milled in house using organically grown grains sourced from the Northeast. In March, 2020, Food Network named Seven Stars one of the Best Bread Bakeries in America!

Serve your olive bread alongside a charcuterie or cheese platter, or with any Mediterranean-style fare. I love it with a big Greek salad and have even served it with minestrone soup, pesto shrimp, and lemon thyme chicken. (The chicken dish has so much sauce for soaking! Creamy garlic chicken is another excellent option.)

So I have made your seeded bread, cranberry walnut bread and olive bread we loved them all! Very easy and your i nstruction are spot on! Thank you! My question is can I use your recipie for the olive bread and add roasted Garlic and Rosemary in stead of the olive and oregano? Husband request thank you love your site!

If, for some reason, you have extra bread to use up, I highly recommend warming the bread and smothering it with butter, toasting it and smearing it with cream cheese, or turning it into croutons for an easy panzanella (bread salad).

I like to store my olive loaf bread by placing it on a small cutting board, then wrapping the bread and the board loosely in a large flour sack towel. This keeps the bread from drying out while still allowing enough air to pass through to prevent the bread from molding. Use this link to order these white flour sack dish towels from Amazon.

Stir together the yeast, flour, warm water, salt, garlic powder, and olive oil in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before. Bon Appétit! Bon Voyage! 041b061a72


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