Olive Bread

Recipe Ingredients

1 cup	146g / 5.1oz	Black olives - chopped fine
2 tablespoons	30ml	Finely-chopped shallots
1 tablespoon	15ml	Finely-chopped garlic
1 tablespoon	15ml	Finely-chopped rosemary
1 lb	454g / 16oz	White bread dough - proofed once
1 tablespoon	15ml	Cornmeal
4 tablespoons	60ml	Sundried tomato paste
2		Beef tenderloin - (4 oz ea) - cooked, cooled
		And sliced
2 oz	56g	Feta cheese - crumbled

Recipe Instructions

Preheat oven to 400 degrees.

In a small bowl combine olives, shallots, garlic and rosemary. On a floured surface press out dough to a rectangle, 3/4-inch thick. Sprinkle olive mixture onto surface of dough. Fold sides in to hold mixture. Beginning with end nearest you, roll dough up tightly. Transfer carefully to a cornmeal-dusted baking sheet. Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.

Bake until bread is deep golden-brown and an instant-reading thermometer inserted in bread registers 190 degrees. Let cool completely on a wire rack before slicing.

For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta. Serve garnished with some whole olives.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2148 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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