Olive and Tomato Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 25, 2012
I halved this recipe to fit in my bread machine for a dough cycle to make buns. It required nearly another cup of flour, and I didn't have quite enough olives. However, the olive flavor shined through. I would give 4.5 stars for the recipe adjustment needs, otherwise great!
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Reviewed: Aug. 22, 2011
Great flavor and texture. Instead of three loafs I made 4 focaccia flat loafs. I also subbed 1/2 the water for Hot and spicy V8 juice to amp up the tomato flavor.
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Cooking Level: Expert

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Reviewed: Jul. 30, 2011
Use olive juice to substitute for water, omit salt
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Cooking Level: Intermediate

Home Town: Glendora, California, USA

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Reviewed: Jul. 2, 2009
I have friends (and their children) begging me to bring this over - fyi I added some pepperonis that I ran through the food processor first!! This is friend-making bread right here!! DOUBLE YUM
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Reviewed: Jan. 13, 2008
Made some changes to the orginal recipe. I wanted to try it in my bread machine, so I made a third of the recipe. I did have to add an extra cup of flour, though, so be careful if you modify the amount of dough. I didn't have sun dried tomatoes or Kalamata olives, so I used sun dried tomato pesto and Spanish olives. Came out well, nice and soft in my bread machine. It seemed a bit salty, but I think that is due to using pesto, not the actual recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Dec. 8, 2007
This was good. I didn't have enough olives so I substituted an equal amount of sweet garlic (I think that's what you call it--cloves of garlic that have been soaked in olive oil for a long time and no longer have the strong taste of raw garlic). Anyway, that was fine. I think my bread could have been a little lighter, but that was probably due to my mistakes, and not the recipe. However, I couldn't manage to knead my bread without incorporating probably another cup and a half of flour. I'm definitely not complaining since it was a loaf I could make without running to the store for new ingredients!
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 7, 2007
Just reading this recipe made me want to try it right away. But I'm going to add minced garlic and Basil for an added lift.
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Photo by Chef Demi

Cooking Level: Professional

Home Town: Omaha, Nebraska, USA
Living In: Birmingham, Alabama, USA

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