Easy Olive Bread/updated recipe

 Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy!

Ingredients:

1package active dry yeast

3 cups flour

1-3/4 cup warm/hot water (enough to make the dough come together sticky)

1-1/2 teaspoons salt

1 tablespoon olive oil

1/2 cup pitted Kalmata olives in brine (drained)

Method:

Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, salt, olive oil and begin to mix.  Add your remaining water a little at a time and mix with a fork. You can use your hands to until all the flour comes away from the pan and comes together.  Don't worry if its messy and sticky looking.  That is fine. Place to rest in your bowl for about an hour or two. Set aside.

When you return it should have doubled in size.  Divide it in half, and separate into two bowls. I made two oval shaped loaves one plain, the other olive.  For your olive bread, cut your olives into halves.  If you don't like large pieces like I do, cut them smaller.  It really doesn't matter, it's very forgiving.  Flatten your dough ball and add your olives folding over several times.  Let it rest for 30 minutes.

Warm your oven to 425 degrees/ bake. I place my LeCreuset pan diretly in the oven (empty to heat). I then remove it from the oven(be careful to use oven mitts). Place my dough ball directly into the pan I cut an x or a T across the top of my bread at times to help it expand while cooking, but it's not necessary. Cover with the lid and place gently back in the oven. Bake for 30 minutes covered.  Remove cover and finish to cook for 20 minutes.  Your bread should be golden on top. Gently remove from oven.  Let cool about 30 minutes before slicing.  Buon Appetito!

Special notes: 

The longer you leave your dough to rise, the more airy your finished product will be. So, the longer the better.  Mine came out a bit denser than I like it, however that was my fault since I was in a rush. It was delicious.

Follow the same cooking steps for plain bread omitting the olive step. Remember this recipe is divided in half. You can make a whole one provided your baking sheet or pan can hold the size or shape. If you are using a baking sheet, place a water bath underneath the bread.  If you are using a covered pot, remember this method traps the air inside, causing the bread to rise while cooking. It is not necessary to place water under the covered pot. 

Chocolate mascarpone Tart

Chocolate Mascarpone Tart

 Anyone who knows me, knows that I don't spend alot of time worried about desserts.  Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment.  I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it! 

Ingredients: 
pie pan with removable insert

3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust)

8 tablespoons melted butter
8 oz of dark chocolate
3/4 cup sugar
1 1/2 cups whipping cream
2 teaspoons vanilla extract

1 mascarpone cheese (8 ounces)

sea salt sprinkle before serving (to taste)

Prepare your crust:  Mix 8 tablespoons butter with your cookie crumbs and flatten onto the pie plate coming up the sides.  It isn't necessary but does look nice. If you just have enough for the bottom, that will work too. Place in the freezer to set while you work on the rest. 

In a bowl combine your sugar, mascarpone and vanilla extract. In a separate bowl with a paddle attachment, mix about 3/4 cup whipping cream adding just a pinch of sugar, until stiff peaks form. Add your mascarpone combination and carefully fold until it's all incorporated.  I must admit, I became frustrated and turned the mixer on low and mixed.  The mixer tends to overmix and flatten, so don't give up. My concern was the sugar would not disolve, but it finally did. 

Carefully remove your tart crust from the freezer. I set mine in a sheet pan before placing in the freezer to avoid touching the pan and tilting it by accident. I can't tell you how many times I dropped something tonight but I was determined!  

Carefully place (use a spatula), your mascarpone mixture into your pie plate.  Place back in freezer for one hour. 

After the hour has past, place the remaining 3/4 of whipping cream into a pan and heat to a simmer for a few minutes.  In another pan, place your broken chocolate pieces.  Carefully pour your hot mixture onto your chocolate and mix until your chocolate melts and becomes glossy and shiny.  If you would like to do this in the microwave that is fine. I do not like using it, but I certainly understand it's ease of use.  It's your preference. 

Let your Ganache (yes, you have now made Ganache), rest and cool a few minutes. Remove your tart from the freezer and carefully pour your chocolate ganache over your mascarpone. Carefully spread or tilt your plate so the chocolate ganache spreads. I'll add more pictures when I do this again. 

Carefully place your tart back in the freezer. I placed the tart in the refrigerator in the morning and it was perfect after dinner. This will be fine up to 3 days in the refrigerator. I bet it won't last that long  Sprinkle a little course salt just before serving. The salt complements the dark chocolate.

Buon Appetito! 

WARNING!  

You will be back for a second piece.