Getting Doughy for Fall with Olive Oil

Many people turn to cooking and baking in the fall to get through longer nights and colder temperatures. These recipes use olive oil to create satisfying doughs, cakes, and fillings that invoke the comforts of a warm kitchen. Create new memories in the kitchen with these rich, flavorful dishes where the whole family can get involved with mixing, shaping, and of course, eating.

These recipes have been provided by some of our member companies. 

Pizza Dough

Ingredients

• 1 1/4 cups warm water (105° to 115°F)
• 1 pkg (1/4 oz) active dry yeast
• Extra Virgin Olive Oil
• 3 to 3 1/2 cups all-purpose flour
• 1/2 tsp salt

Directions

1. Grease a large bowl with olive oil; set aside.
2. In a glass measuring cup, mix water with yeast to dissolve; pour into a separate large bowl.
3. Stir in olive oil and 1 cup flour; mix until smooth.
4. Add 1 cup of flour and salt; mix until smooth.
5. Add 1 cup of flour; stir until the mixture clumps together.
6. Place remaining flour on the work surface, pushing most of it to one side. Using a dough scraper, lift the dough onto the surface; sprinkle lightly with flour. Using a scraper, fold the dough several times to get rid of surface stickiness. Using your hands, knead for 5 to 6 minutes or until the dough is resilient. (Use additional flour only to prevent surface sticking; some flour may remain).
7. Place in a greased bowl; coat lightly with oil. Cover with plastic wrap; let rise for about 45 minutes or until doubled in size.
8. Punch down the dough. Shape into ball; transfer to work surface.
9. Let it rest for 5 minutes before forming into a pizza.

Tips:

• To prepare in a food processor: In the bowl of a food processor fitted with a plastic or metal blade, process ingredients according to recipe directions, pulsing between additions.
• To freeze unbaked pizza crust: Roll or pat out dough according to recipe directions. Place on a pizza pan dusted with cornmeal. Cover tightly with plastic wrap, then wrap in foil. Freeze for up to 1 month. To bake, remove from the freezer (no need to thaw). Remove wrappings. Add toppings; bake according to recipe directions.

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Date Focaccia Bread

Ingredients

• 420 g All-purpose flour 
• 1 tsp. Honey
• 1 1/2 cup warm water
• 2 1/4 tsp. Active Dry Yeast
• 7 tbsp.  Extra virgin Olive oil
• 2 tsp. Salt
• 1/4 cups dried Dates
• 1/4 cup Basil leaves
• 1/3 cup pecans or walnuts
• 2 Sprigs of thyme
• 1/4 cup grated parmesan cheese
• 1 tbsp. Sesame seeds

Directions

• Proof the yeast: In a bowl, add warm water and honey and stir to combine. Add the yeast to the water. Give it a quick stir to mix with the water. Let it sit for 5-10 minutes until foamy.
• Make the dough: In a large bowl, add the flour and salt, then mix. Pour in the yeast mixture, add a tbsp. olive oil, and use your hands or a spatula to stir the mixture together until the dough forms.
• Transfer the dough to a lightly greased bowl. Use the stretch-and-fold method to develop gluten strands. Dip your hands in water to prevent sticking, and do four stretches and folds: grab and pull up one corner of the dough from underneath, gently lift it and stretch it without tearing, then fold it over onto itself. Rotate the bowl and continue this process 3 more times.
• Cover it with plastic wrap and rest for 45 to 60 minutes at room temperature.
• Repeat the process three more times. Cover and let the dough rest for 30 minutes each time.
• Transfer to the pan.  
  • Pour 2 tbsp. of the olive oil into a baking pan or skillet to coat the bottom.
    Transfer the dough to the pan. Gently press the dough and stretch the dough to the edges
    Cover the pan with a damp towel or plastic film and leave it to rise for an hour.
• Make the Topping:
  • Grind the pecan and basil with a tbsp. of olive oil and a pinch of salt. 
  • Chop the dates and walnuts and grease them with olive oil.
• Create Dimples:
  • Drizzle a tbsp or 2 of olive oil evenly all over the top of the dough and use your fingertips to poke deep dents.
• Top the focaccia with toppings. Sprinkle Parmesan cheese, sesame seeds, and thyme over the top of the bread. 
• Cover the dough again and let it rest for 30 minutes.
• Preheat the oven to450̊F and bake for 20-25 minutes until golden brown.
• Immediately transfer to a wire rack to cool.

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Vegan Empanadas

Ingredients

• 1/2 leek
• 1 clove of garlic
• 1/2 zucchini
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 16 mini pie crusts
• Extra-virgin olive oil

Directions

• Gently sauté the leek and garlic in a fairly deep frying pan with extra-virgin olive oil. 
• When they have turned golden brown, add the peppers and zucchini in small pieces (if the pieces are too big, the pastry might break when you make the pies).
• Add salt and pepper and any herbs and spices you like: a pinch of ground cloves, curry powder or cumin goes well with these vegetables.
• Cook all the ingredients together for a bit, stirring occasionally, until they are cooked al dente.
• Scoop out the vegetables with a slotted spoon to drain off any excess oil and divide the filling between the 16 mini crusts.
• Fold the crusts in half to seal the hand pies, taking great care not to break the delicate dough. Crimp the edges together with a fork. 
• Brush the pies with extra virgin olive oil and bake at 180 ºC until golden brown. 

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Quiche Lorraine with Spinach

Ingredients

For the dough:

• 7 tbsp. Extra Virgin Olive Oil
• 1.1 oz all-purpose flour
• 1 tsp. salt
• Lukewarm water, as much as needed for the dough

For the filling:

• 1.0 fl oz Extra Virgin Olive Oil
• Kalamata Olives Pitted
• 3 spring onions, finely chopped
• 1 tbsp. dill or fennel
• 10.5 oz baby spinach
• 5 oz cream cheese
• 3.5 oz feta cheese
• 8.5 fl oz whipping cream
• 2 egg yolks
• 5 tbsp. grated cheese
• Salt & pepper

Directions

For the dough:

1. In a bowl, add the flour and salt and make a small puddle in the center to add the oil and 
   the water slowly, while stirring
2. Leave the dough for 1 hour in the refrigerator to rest
3. Place the dough between 2 large sheets of parchment paper
4. Use a rolling pin to roll out the dough, slowly, between the parchment papers
5. Transfer the dough to the tart pan and press lightly with your hands, to help it stick to the 
   sides of the pan
6. Prick the surface of the dough with a fork and leave it in the fridge for about 20 minutes to rest.
7. Preheat the oven to 375 degrees. Bake for 10 minutes and then let it cool slightly

For the filling

• Heat the olive oil in a saucepan and sauté the onions for a few minutes until they become soft.
• Add the spinach and sauté for 3-4 minutes, remove from heat and let it cool
• Add the cream cheese, feta cheese, dill or fennel to the pot and mix
• In a bowl, stir the milk with the yolks, salt and pepper until it is homogenized
• Add the spinach to the tart crust and spread it to cover its whole surface
• Add the mixture of the whipping cream and sprinkle with the grated cheese
• Bake at 350 degrees for 40-45 minutes

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Citrusy Olive Oil Cake

Makes one 10” round cake 

Ingredients:

• 2 large eggs
• 1 1/2 (300 grams) cups sugar
• Zest of 4 small citrus (orange, lime, lemon, any combo you like)
• 2 tsp vanilla extract
• 200 ml extra virgin olive oil
• 4 tsp poppy seeds (optional)
• 2 cups (250 grams) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder 
• 1/2 tsp kosher salt
• 1 cup (240 ml) unstrained, plain yogurt

Glaze ingredients:

• 1 ¼ cup powdered sugar
• 3 to 4 tablespoons citrus juice (add more or less depending on how thick you like your glaze)
• Pinch of salt 
• Mixed citrus segments, seeds removed (optional)

Directions

1. Heat the oven to 325 degrees with a rack in the middle. Line a deep 10” cake pan with a circle of parchment paper, and spray with non-stick pan coating. Set aside. 
2. In a mixing bowl combine the eggs, sugar, zest and vanilla. Whisk vigorously until very thick, fluffy, and light in color. Add the oil in three additions, whisking vigorously with each addition to fully emulsify. The oil needs to be fully emulsified into the base for the proper texture, so whisk well! 
3. Switch to a spatula, add the dry ingredients and poppy seeds if using, and fold gently until no dry bits remain. Add the yogurt, and fold in until combined, a few streaks are ok. 
4. Transfer the batter to the pan right away, and transfer to the oven. Bake until golden on top and set in the middle, and a cake tester or toothpick comes out clean, about 40 minutes. 
   Remove from the oven and let the cake cool in the pan for 15 minutes before running a knife around the edge and removing the cake from the pan. Place the cake on a rack set over a sheet pan.
5. In a small bowl, combine the powdered sugar, juice, and salt, mixing until smooth. Add more juice for a thinner glaze, or less to keep it thick. When the cake has cooled, pour the glaze on top, starting in the center and letting it run down the sides. Let the glaze set for 30 minutes before slicing. Serve garnished with citrus segments if desired. 

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