As fall approaches, it’s time to turn on the oven and get back to baking. While olive oil can be a great butter substitute in baked goods, it can also stand alone as the star. Cozy up and enjoy some of our favorite savory baked recipes that showcase how flavorful extra virgin olive oil can be.
Olive Oil Quick Bread With Pancetta, Dates and Goat Cheese
This savory olive oil bread is great right out of the oven, but the flavors develop even more after a day of rest. The recipe specifically calls for a buttery extra virgin olive oil, making our Mild & Buttery olive oil a perfect choice.
Recipe adapted from The Washington Post
- 3 ounces pancetta, chopped into pea-size pieces (1/4 cup)
- 1/2 medium onion, minced (1/2 cup)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 pitted dates, chopped into pea-size pieces (about 1 cup)
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh rosemary leaves
- 2 teaspoons minced fresh chives
- 3/4 cup extra-virgin olive oil (see headnote)
- 1/2 cup whole milk
- 3 large eggs
- About 3 ounces (1/3 cup) fresh goat cheese, crumbled into pea-size pieces
- Preheat the oven to 350 degrees. Coat the inside of your loaf pan with cooking oil spray. Line a plate with a paper towel.
- Cook the pancetta in a dry skillet over medium heat until crisped, about 8 minutes. Use a slotted spoon to transfer the pancetta to the lined plate to drain. As needed, pour off all but about a teaspoon of the rendered fat in the pan, then return to medium heat and add the onion. Cook for 10 to 12 minutes, stirring occasionally, until wilted and lightly browned in spots. Remove from the heat.
- Whisk together the flour, cornmeal, baking powder and salt in a mixing bowl. Add the chopped dates and fresh parsley, rosemary and chives; use your fingers to break up the sticky pieces and coat them with the flour mixture. This will help keep those solids from sinking to the bottom during baking.
- Whisk together the oil, milk and eggs in a liquid measuring cup until well incorporated. Make a well in the center of the flour mixture; pour in the oil mixture. Use a flexible spatula to gently stir and combine the liquid and dry ingredients, scraping the dry ingredients up from the bottom of the bowl regularly. Once there are no white streaks remaining, stir in the crisped pancetta, cooked onion and goat cheese until evenly distributed.
- Scrape into the prepared pan. Bake (middle rack) for 55 to 65 minutes, until the cake has risen to form a golden brown crown and a toothpick inserted into the center of the cake comes out clean.
- Turn out from the pan onto a wire rack to cool for at least 10 minutes before serving, or cool completely before storing.
Every great pizza starts with a great pizza dough. Whether you’re planning to toss it in the oven or throw it on the grill, this dough is the perfect base for all of your favorite toppings. Our topping suggestion is a mix of your favorite summer veggies and an extra drizzle of our Reserve Collection Miller’s Blend.
Recipe adapted from Food Network
- 3 1/2 to 4 cups bread flour, plus more for rolling
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Olive Oil and Parmesan Skillet Cornbread
You may think cornbread and butter go together, but that’s because you’ve never tried this olive oil skillet cornbread. The real trick with this cornbread is to heat the skillet in the oven while you’re mixing up your ingredients, so your mixture gets poured into a hot pan.
Recipe adapted from Bon Appetit
- 1 1/4 cups all purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons tomato paste
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon hot pepper sauce
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup pitted Kalamata olives, coarsely chopped
- Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
- Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
- Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.
If you make any of these recipes, share them with us on social media by tagging us @CAoliveranch and using #myCORkitchen. Enjoy!