Posted in Appetizers, Breads, tagged Appetizer, Asiago Cheese, Beer Bread, Green Olives, Parmesan Cheese, Quick Bread, Snacks, Sun Dried Tomatoes on May 2, 2011 |
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The past few weeks I’ve been so busy I haven’t had time to do much baking. When I do have some time, the only thing I want to do is zone out and catch up on my DVR. The couch sucks me in and won’t let go. In all honesty, It’s not like I’m putting up a good fight though either. The other night I was following my latest routine (shoes off, sit on couch, push ‘on’ button, and swiftly move finger from fast forward to play) and had a craving for olives, cheese and bread. Rather than try to come up with a sandwich of sorts, I turned to my favorite beer bread recipe.
This bread definitely hit the spot! It was dense but soft, with bites of salty olives. Yum! Not a fan of sun-dried tomatoes, simply leave them out and increase the amount of olives. Next time, I might increase them anyway. I think I’ve mentioned my unhealthy obsession with olives a time or two. It’s a little out of control.
Green Olive and Sun Dried Tomato Beer Bread
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 2 1/2 tsp baking powder
- 1 tsp dried oregano, crushed
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp dried basil or marjoram, crushed
- 1 – 12 oz can beer
- 1/2 cup shredded Parmesan cheese, divided
- 1/4 cup shredded Asiago cheese
- 1/3 cup sliced green olives (about 6-8 large olives)
- 4-5 sun-dried tomatoes, chopped
1. Preheat oven to 375 degrees. Grease the bottom and sides of a 8x4x2 inch or 9x5x3 inch loaf pan.
2. In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt, and basil or marjoram. Add the beer, 1/4 cup Parmesan cheese, Asiago cheese, green olives, and sun-dried tomatoes. Stir just until combined (batter should be lumpy).
3. Spoon batter into the prepared pan. Sprinkle top of batter with remaining 1/4 cup Parmesan cheese. Bake in oven for 35-40 minutes or till golden. Cool in a pan on a wire rack for 10 minutes. Remove from pan. Serve warm alongside some warm marinara sauce. Best if served same day.
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Yesterday was my mom’s birthday……..HAPPY BIRTHDAY MOMMA!! We are heading back home to spend the weekend with her and my family. We always have so much fun when we all get together. I was going to take something sweet up for her but sweets is one thing we are never lacking. So I decided to take something a little more savory and salty. Goes better with the beer too. ;)
I had these big colossal olives sitting in my fridge and since I’ve been on an olive kick this week, why not continue the trend. While I was making the bread, I forgot how why I loved the recipe so much……it’s soo easy. Mix ingredients, let stand, spread on pan, let stand, bake. It’s great!! The olive and sun dried tomato combination goes so well together. You get some salt from the olives and the sweetness from the sun dried tomato. This would be a great appetizer to take to a party or breadsticks served with marinara sauce.
Green Olive and Sun Dried Tomato Focaccia
Recipe adapted from vegetariantimes.com
- 1 tbsp olive oil, plus more for greasing bowl
- 4 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tbsp salt
- 1 2/3 cup warm water
- 1 1/4 oz pkg rapid-rise yeast
- 1/4 cup grated Parmesan cheese
- 4-5 large pitted olives, chopped
- 4-5 oil packed sun dried tomatoes, chopped
Rub large bowl with olive oil. Set aside.
In a separate bowl, combine flour, sugar, salt, and yeast. Stir in 1 2/3 cup warm water and continue to stir for 2 minutes (dough may seem wet and sticky). Transfer to prepared bowl. Rotate dough around in bowl so all sides of dough are coated in oil. Cover with plastic wrap, and let rise in warm place for 1 to 1 1/2 hours or until doubled in size.
Line baking sheet with parchment paper and spray with cooking spray. Stir cheese into dough. Transfer to baking sheet and spread to sides of sheet with wet fingers. Brush top with 1 tbsp olive oil. Let rise 1 hour, or until dough is level with sides of pan. Place green olives and sun dried tomatoes over top of dough. Sprinkle top with Parmesan cheese and course ground salt (if desired). Preheat oven to 450 degrees. Bake for 20-25 minutes, or until golden brown on top. Cool 20 minutes on wire rack before unmolding and serving.
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