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Olive Oil Bread

Olive Oil Bread — a community recipe on Potlikkr.

Ingredients

• 1.0 pkg Active Dry Yeast
• 1.0 cup Warm Water
• 1.0 tsp Salt
• 3.0 tbsp Virgin Olive Oil

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Method (preview)

1. 1

   Dissolve the yeast in the warm water with the salt, olive oil, and sugar. Stir in the flour in 2 or 3 additions. Once a dough has formed, turn it out onto a board dusted with flour and knead it for several minutes, adding only enough flour to prevent the dough from sticking. When the dough is smooth and shiny, place it in a lightly oiled bowl, turning it upside down to make sure the top is oiled. Put it in a warm place to rise, until it is doubled in size, about 30-40 minutes.

2. 2

   Turn the dough out onto the counter and form into shapes with a rolling pin either 1 large or 2 small loaves, about 1/2 an inch thick. Make several cuts in the top of the dough, in the center of the oval. Parallel or fan-shaped cuts, or many little diagonal slices. Then, pull the edges of the dough apart, opening the cuts to give the loaf a latticed appearance. If you are going to bake the bread on a pizza stone, transfer the loaf to a well floured peel. Otherwise, put it on a well oiled baking sheet. Brush the bread with olive oil and sprinkle with coarse sea salt, and set it aside to rise for 20 minutes.