Artisan Olive Breads

[LisaUK]

My next take on Sherrie's Artisan Bread.


Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350

8 oz cream cheese
3 eggs
1/2 C almond flour
3/4 C Carbsense bake mix
1 tsp fresh minced garlic
1 tbs chopped fresh oregano or 2 tsp dried
2 tbs chopped parsley (I used chopped celery leaves)
1/2 a small onion diced and fried until soft
1 cup shredded mozzarella
15 chopped kalamata olives

Mix all except the olives in the food processor until smooth. (I didn't and the olives disappeared into the mix.)Drizzle in about 4-5 tbs olive oil with the processor running on low. Then add the olives and stir by hand.

Cook in a muffin top pan at 175C for about 20 minutes.

Yum!

NOTES: Next time I'll add more olives I think and 1/4 cup parmesan cheese.

[helper]

Your pic looks delish. I'm going to make these using the olives in addition to sun-dried tomatoes.
I'm wondering why the add of so much olive oil to recipe.
Thanks, helper

[LisaUK]

I used the carbsense bake mix and it turned far thicker than usual so I added olive oil as I can't bear to 'over egg' things. That and I adore olive oil in breads.

[Dottie]

Wow- that looks great! I'm going to have to try them for sandwiches for the super bowl party! Thanks for posting!

[LisaUK]

I had one today as a cheese sandwich Dottie - ooooh!

[helper]

So I went ahead and made some little loaves in an 8 hole pan. Recipe made 6 nice ones. I added the calamada olives(18) to 5 pieces sun-dried tomatoes(packed in oil) and ground them together in a small food chopper. I added 4 Tbsps. of the tomato oil from the jar to the ingredients in the food proscssor. Plus some dried onion flakes,garlic powder and a shake or 2 of rosemary. I use the non-soy bake mix so there is not the dryness . They came out just lovely. The tomato oil add a nice taste although not strong.
A loaf sliced laying on its side yields 4 nice slices.
helper

[LisaUK]

It's a nice subtle flavour isn't it? I didn't have any sundried tomatoes or I'd have used some but next time....

[SCOTTSDALEJULIE]

What is a muffin top pan, and what are the eight little ones. Do you mean just a muffin, I>E> cupccake pan? Thanks, Julie

[LisaUK]

This is a muffin top pan:



The holes are about 3 inches across and only about 1/2 an inch deep. They're usually used tomake English muffins.

[SCOTTSDALEJULIE]

Thank you, I just ordered some. Julie

[LisaUK]

You watch, there'll be a shortage of these pans soon and that will be us Atkids fault too!!

[helper]

If your "8 little ones" is referring to my post, the pan I used has 8 small rectangular "holes" in it for making loaf shaped items. In this case, the recipe made 6 little loaves. HTH,
helper
Pan purchased at Walmart .

[Beeb]

Hello all!!! Can someone do a carb and calorie count on this bread, please. Much thanks

Beeb

[LisaUK]

I just worked it out to about 25g carbs the whole lot - about 3g per 'muffin' top. Calories though, no idea. I don't do calories.

[Beeb]

Thank you so much, now I have one more dumb question. I am assuming that the muffin top pan is like mine, only 6 muffin tops. Is this correct and if so that is a really good carb count for something that is sooooo wonderful!!!

Beeb

[LisaUK]

Hello again! My muffin top pan has 4 in it so I made 8 'tops' all in all, hence the 3g per thingy. They are SO good to eat as a cheese sandwich.

[Beeb]

Ok, I have a pan with 6 tops so that is 4 carbs each. Still a really good thing. I have split and toasted and THEN used the bread to dip in mozzarella and tomatoe salad. YUMMY!!!

Thanks for the info again,
Beeb
By the way, 175C is what temp in Farenheit (USA) Never could figure this out. Thanks

[LisaUK]

It's 350F. Have fun!

[Beeb]

Thank you so much. See, we americans still depend on the mother country for help!!!

Beeb

[LisaUK]

*beam*