5 from 124 votes
Olive Oil Bread
This Olive Oil Bread is a soft and slightly chewy loaf made with lukewarm water, yeast, kosher salt, sugar, olive oil, and all-purpose flour. The dough undergoes a long resting period including refrigeration, which develops flavor and texture. Baking on a heated pizza stone yields a crusty exterior and tender crumb inside. The oil adds richness and moisture, making this bread a versatile choice for sandwiches, dipping, or toasting.
Prep Time
10 mins
Cook Time
30 mins
rising
45 mins
Servings:
4
loaves
Calories:
1547 kcal
Course:
Bread
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 loaves
Amount Per Serving
Calories 1547
% 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.