Bread with Olive Oil
Experience the rustic simplicity of homemade bread with olive oil, a timeless pairing that celebrates the beauty of fresh, wholesome ingredients. This artisanal bread features a golden, crusty exterior and a tender, airy crumb infused with optional hints of dried herbs like rosemary, thyme, or oregano for added flavor. Made with pantry staples like all-purpose flour, yeast, and a generous drizzle of high-quality extra virgin olive oil, this recipe is perfect for beginner bakers and seasoned chefs alike. Whether dipped into velvety olive oil with a sprinkle of sea salt or paired alongside soups and charcuterie boards, this versatile bread is a culinary classic that will elevate any meal. With just 20 minutes of hands-on preparation and the allure of freshly baked bread filling your home, this recipe guarantees both satisfaction and sophistication.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Salt
- 350 milliliters Warm water (around 40°C/105°F)
- 1 teaspoon Sugar
- 60 milliliters Olive oil (high-quality, extra virgin)
- 1 teaspoon Optional dried herbs (such as rosemary, thyme, or oregano)
Instructions
In a small bowl, combine warm water and sugar. Stir in the active dry yeast and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. If using dried herbs, mix them in as well.
Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If it’s sticky, sprinkle in a little flour while kneading.
Bring the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Preheat your oven to 220°C (430°F) and place a Dutch oven or baking stone inside to heat up.
Once the dough has risen, punch it down gently and shape it into a round loaf. Place it on a piece of parchment paper to make transferring easier.
Carefully remove the preheated Dutch oven or baking stone from the oven. Place the parchment paper and dough inside (if using a Dutch oven, cover it with the lid).
Bake for 30-35 minutes, removing the lid halfway through if using a Dutch oven, until the bread has a deep golden color and sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing.
Serve slices of the bread with a small dish of high-quality olive oil for dipping. Add a sprinkle of sea salt or a drizzle of balsamic vinegar to the oil if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
