Extra Virgin Olive Oil Loaf

A very fragrant and simple loaf made with Extra Virgin Olive Oil.

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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

Method

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.

(3 votes, average: 5.00 out of 5)
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