Olive Oil Bread
Discover the rustic charm of homemade Olive Oil Bread, a simple yet flavorful recipe that celebrates the rich, earthy essence of extra virgin olive oil. This artisan-style loaf features a soft, airy interior and a golden-crisp crust, perfect for dipping, sandwich-making, or savoring on its own. Crafted with pantry staples like all-purpose flour, warm water, active dry yeast, and a touch of sugar and salt, it strikes the ideal balance of taste and texture. The recipe utilizes traditional bread-making techniques, including kneading and proofing, ensuring an irresistible homemade aroma. With just 15 minutes of prep and 25 minutes of baking time, this delectable olive oil-infused bread is your gateway to bakery-style perfection right in your kitchen.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 325 milliliters warm water
- 60 milliliters olive oil
- 7 grams active dry yeast
- 10 grams sugar
- 10 grams salt
Instructions
In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy.
Add the olive oil, flour, and salt to the yeast mixture. Stir with a wooden spoon until the ingredients are well combined.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, turning it so the top is coated with oil. Cover with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Punch down the risen dough to release the air and shape it into a round or oval loaf. Place on a baking sheet lined with parchment paper.
Preheat the oven to 220°C (428°F). Let the shaped dough rest for another 20 minutes while the oven heats up.
Using a sharp knife, make a few shallow slashes on the top of the loaf. These will allow the bread to expand while baking.
Bake the loaf for 20-25 minutes until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack before slicing. Enjoy with more olive oil for dipping or as a sandwich base.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 678 mg | 14% | |
*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.
