Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Archive for the Category 'Bread Toppings'

Olive Focaccia

Wednesday, March 19th, 2008

Olive Focaccia Bread

A great thing about this dough is that you can make it, let it rise, shape it and bake it. Or, you can make the dough several hours in advance, even the day before and let it rise in the refrigerator. It just depends when you want to bake it. By putting the dough in the fridge, you can come back to it when you want. Cold dough is also easier to work with.

2 cups warm water
1 package dry yeast (2-1/4 t.)
1 cup flour
4 tablespoons olive oil
1 teaspoon dried tarragon
1 teaspoon dried rosemary (crush it in the palm of your hand)
2 teaspoons salt
4 to 4-1/2 cups flour
4 tablespoons olive paste
olive oil for brushing
yellow cornmeal for dusting

Whisk together the water, yeast, and 1 cup of flour until smooth. Combine the oil, tarragon, rosemary, and salt. Add 4 cups of flour, stirring until the dough is too thick to stir. Then place the dough onto the countertop and knead for about 10 minutes or until the dough is moist but not sticky. You may need to use a little more or a little less flour to obtain the right consistency. Drizzle over a few drops of oil, place the dough back into the bowl and cover. Allow the dough to rise until it has doubled in size. This should take at least an hour or the dough can be allowed to ferment over night.

When you’re ready to bake the bread, heat the oven to 400 degrees. Dust the countertop with flour and turn the dough onto counter. Press out the dough. Spread the olive paste on one side leaving a bit of uncovered dough on the edges. Fold the dough in half and press the edges together.

Use a rolling pin to roll the dough to the size of your baking sheet. This must be done with care to avoid the paste oozing out. If any olive paste does come out, set it aside.

Brush your baking sheet with olive oil and dust with cornmeal. Place the dough on the cornmeal. Spread any olive past on top that has been set aside. Brush with olive oil and sprinkle with cornmeal. Place on the stove top to rise. After the dough has risen, approximately 20 minutes, bake for 30 minutes or until
golden brown.

[tag] olive focaccia bread[/tag]


Italian Pesto

Friday, October 03rd, 2008

Perfect Pesto
Recipe makes about 2 cups

Pesto comes from the Italian word meaning “to pound,” and is a simple puree of garlic cheese, fresh basil and fine olive oil. Do not use just any olive oil in your pesto, however; it must be a fine, quality version. You’ll also want to drizzle olive oil over the surface of the pesto if you must store it, to prevent discoloration. If you rinse the basil, be sure and dry it thoroughly before using.

Italian Pesto

4 cups basil leaves, fresh
10 cloves garlic, peeled
¾ cup extra virgin olive oil
5 tablespoons fresh Romano cheese, grated
½ cup pine nuts

Blend basil leaves and garlic cloves at medium speed in a blender or food processor, slowly pouring in ½ cup of olive oil while blending. Occasionally pause to scrape off basil on the sides.
After the basil mixture has been finely pureed, spoon into a mixing bowl. Fold in softened butter, add grated cheeses and blend well. Now add the remaining olive oil, and stir pine nuts into the blend.

You do not cook pesto. You may use one or two tablespoons of hot water to thin it when serving over pasta or fish.
[tag] pesto, Italian pesto[/tag]

Olive paste or spread

Wednesday, March 19th, 2008

Olive Paste

Olive paste can be difficult to find unless you have access to specialty shops or upscale supermarkets. However, it is simple to create your own. Simply chop 3 cups of olives in a blender for about ten seconds, Then add 3 teaspoons of olive oil and 3 teaspoons of balsamic vinegar, and a couple of grated olive cloves. Blend until you have created a somewhat smooth paste. This should only take a few seconds. You have a paste that is truly delicious and will keep in the refrigerator for over a week.

[tag] olive paste[/tag]


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