A very fragrant and simple loaf made with Extra Virgin Olive Oil.
Makes a 300g loaf, Preparation 10 mins + 2 ½ hours rising, Cooking about 20 mins
- 300 g Strong White Bread Flour / All Purpose Flour + a dusting of flour
- 200 ml lukewarm water
- 40 ml EVOO – Extra Virgin Olive oil, a light fruity one
- 5 g (1 teaspoon) dry brewer’s yeast
- 1 level teaspoon of sugar
- 10 g (2 teaspoons) salt
In a bowl pour the sifted flour, dry yeast, sugar, slowly pour the water and start mixing with a wooden spoon, then add the oil and salt, keep mixing for a few minutes and now start kneading with your hands vigorously for a ten minutes until you get a homogeneous dough, shape it into a ball, put it back in the bowl covered with a dry towel and let it rise for at least 2 hours or until it has doubled in size.
Take the risen dough and tip it onto a floured work surface, knead it, then fold the sides towards the centre, folding the dough over three times.
Shape it into a round, place it on a baking tray lined with baking paper, cover it and leave it to rise for a further 30 minutes.
Grease the dough with a little oil before putting it in the oven. With a sharp knife make a cross cut on the surface.
Heat the oven to 245 °C/ 475 F / Gas Mark 9. As soon as it reaches temperature, place the loaf in the oven on the lowest rack and bake for about 20 minutes in a static oven. For the last 5 minutes, lower the temperature to 230 °C/450 F/ Gas Mark 8, transfer the loaf to the top rack to brown.
Once ready, remove it immediately from the oven and allow it to cool completely.