Olive Oil Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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rising
45 mins
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Servings
4 loaves
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Calories
1547 kcal
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Course
Bread
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Cuisine
Mediterranean, Italian
Olive Oil Bread
Description
Olive Oil Bread features a dough made from lukewarm water combined with yeast, salt, sugar, olive oil, and all-purpose flour. After mixing, the dough rests twice: first at room temperature until it rises and collapses, then refrigerated to develop flavor and dough strength. The dough remains soft and sticky until shaped.
When ready to bake, the dough is shaped into a boule and allowed to rest again before baking on a preheated pizza stone. This technique produces a loaf with a crisp and golden crust and a chewy, moist interior. The olive oil enriches the bread’s texture and flavor, balancing the crustiness with tenderness.
This bread can serve as a basic rustic loaf suitable for sandwiches, serving with olive oil dips, or as an accompaniment to soups and salads. Its simple ingredients and straightforward method highlight the natural flavors of olive oil and wheat, making it a staple homemade bread.
Ingredients
- 2 3/4 C. water 105 degrees F, lukewarm
- 1½ Tbsp yeast or about 1½ packets
- 1½ Tbsp kosher salt
- 1 Tbsp sugar
- 1/4 C. extra virgin olive oil
- 6½ C. all-purpose flour unbleached
Instructions
- Mix the yeast, salt, sugar, and olive oil with the warm water into a big 5 or 6 qt. container.
- Mix in the flour, use a spoon or a food processor to incorporate all the flour.
- Cover (not airtight), and allow to rest on your counter for around 2 hours. It will rise and then collapse. Now, just stick it in the refrigerator,covered, until you're ready to use it. The dough will be pretty soft and sticky looking as this point.
- When you're ready to bake, grab a hunk of dough, (you determine how much, depending on what you're planning on making) add enough flour to the dough so that it's not sticky and form into a ball. I am making a basic "boule" or ball shaped loaf.
- Let it rest for about 45 min. on a pizza peel or baking sheet covered with cornmeal. The cornmeal helps the loaf slide easily off the peel and on to the stone in the oven.
- Don't worry if it hasn't risen as much as you think it should, it rises more in the oven.
- Heat pizza stone for 20 minute at 450*. Place an empty broiler tray on another shelf.
- Dust top of loaf with flour and slash a pattern into the top.
- Transfer loaf to pizza stone and add a cup of hot water to a pan on the rack below.
- This will make a lot of steam and give the loaf a crusty exterior. Bake for 30 minutes or until nicely browned and firm to the touch. It should sound hollow when you thump your finger on the bottom.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4loaves
Amount Per Serving
Calories 1547 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1547kcal | 77% |
| Carbohydrates | 297g | 99% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 2625mg | 109% |
| Potassium | 426mg | 9% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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