Olive Oil Bread

Luschka's Note:

Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 1 loaf

• 120 ml warm water
• 10 g active dry yeast
• 4 g white sugar
• 5 g salt
• 60 ml olive oil
• 310 g all-purpose flour

Directions:

1. In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
2. Stir in 2 cups of the flour in order to make a soft ball.
3. Knead in additional flour so that dough is soft and not sticky.
4. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
5. Punch down dough, and form into ball or loaf shape.
6. Place onto a greased cookie sheet.
7. Cover and let rise for 15 to 20 minutes.
8. Preheat the oven to 375 degrees F (190 degrees C).
9. Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Reviews

[pattikay in L.A.]

This is a very nice and interesting bread. The texture is lovely - dense and soft, with a nice crust. It definitely tastes like olive oil, so be prepared for that if you make it! It would probably be good with some herbs added to it as well. Thanks for posting!