Olive oil bread
- Mary Cadogan
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Makes 1 loaf
Easy
Prep: 10 mins
Cook: 35 mins
Plus rising
A star rating of 4.8 out of 5.143 ratingsRate
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Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours
Freezable
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Red onion, gruyère & rosemary fougasse
A star rating of 4.9 out of 5.28 ratings
Ingredients
Nutrition
Units:
MetricUS
-
7g sachet easy-blend yeast
or 15g fresh yeast
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500g strong white bread
flour, plus extra for dusting
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2 tsp salt
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1 tsp sugar
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2 tbsp olive oil
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Nutrition: per serving
-
kcal0
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fat0g
-
saturates0g
-
carbs0g
-
sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
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step 2
Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.
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step 3
Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
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step 4
Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
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step 5
When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
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step 6
Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
RECIPE TIPS
MAKE DOUBLE
Make double quantity of dough and put half into a large, oiled food bag, with room for rising. Leave overnight in the fridge to rise. Bring back to room temperature, then shape, prove and bake as above. You’ll have fresh bread for two days.
FREEZE AHEAD
For part-baked bread, reduce cooking time to 25 mins until pale golden. Cool, then freeze. To bake, defrost, then bake for 15-20 mins until crisp and browned. Or, to freeze cooked bread, wrap the cooled loaf in a freezer wrap or a food bag, excluding as much air as possible and sealing well. Label and freeze for up to 1 month.
Recipe from Good Food magazine, April 2011
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A star rating of 4.8 out of 5.143 ratings
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