Category: Breads

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Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil

INGREDIENTS

  • 1 1/2 cups warm water
  • 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon instant yeast
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top(optional)

DIRECTIONS

  • Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  • Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
  • Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
  • While the dough is rising, preheat the oven to 375°F.
  • Gently poke the dough all over with your index finger.
  • Distribute sliced shallots and chopped rosemary evenly over the surface of the dough
  • Drizzle dough with 1/4 cup Cobrancosa extra virgin olive oil and sprinkle with sea salt, if desired.
  • Bake the bread till it’s golden brown, 35 to 40 minutes
  • Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
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Portuguese Cobrancosa Peasant Loaf

Ingredients

  • 4 1/4 cups all purpose flour
  • 1/4 cup potato flour
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon light amber honey or granulated sugar
  • 3 tablespoons + 3 tablespoons  Cobrançosa Olive Oil from Portugal 
  • 1 1/2 cups warm water
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast

Directions

  • If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. 
  • Add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine. 
  • If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes. 
  • The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking. 
  • Allow to rise in a warm spot for about an hour. 
  • Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf. 
  • Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes
  • Preheat the oven to 375 and adjust the rack to the center of the oven.  
  • Drizzle the loaf with two tablespoons of Cobrançosa, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees. 
  • Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa. 
  • Allow to cool for at least 10 minutes before before serving.  Best served warm! 
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Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

  • Ingredients
  • 4 cups bread flour
  • 1 1/2 cups warm water
  • 1/4 cup + 2 tablespoons EVOO
  • 1 tablespoon kosher salt
  • 1 tablespoon graulated sugar
  • 2 1/4 teaspoons or 1 packet of active dry yeast
  • 1 teaspoon granulated garlic
  • 1/2 cup grated Pecorino Romano

Directions

  • Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  
  • Combine the water with flour, salt and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.
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Crustless Coconut Pie

Ingredients:

  •  3 eggs
  •  1 can Eagle Brand Sweetened Condensed Milk
  •  1/3 cup Oli+Ve Coconut Balsamic
  •   shredded coconut
     

Directions:

  • Mix 1 can milk with 3 beaten egg yolks and coconut balsamic
  • Pour into a glass pie pan and bake 10-12 minutes in a preheated 250 degree oven
  • Cool and refrigerate at least 2 hours or overnight
  • Spread desired amount of coconut on cookie sheet and toast in preheated 350 degree oven until evenly browned, cool and store in airtight container until ready to use
  • To Serve: Sprinkle toasted coconut in bottom of individual serving dish Scoop coconut filling on top Finish off with more toasted coconut

Submitted by Suzanne Davidson