Basic Crusty Olive Oil Bread
Our bread of choice – quick to assemble, delicious plain or spruced up with some seeds or herbs & spices.
- 500g flour (I use about 3/4 white and 1/4 wholewheat, or any variation of these)
- 1 Tbsp Active Dry Yeast
- 2 tsp Salt
- 1 tsp Sugar
- 100ml Boiling water
- 200ml Tap water
- 2 Tbsp Olive Oil
- In your stand mixer, with dough hook attached (or you can do it with a wooden spoon in a mixing bowl) add your flour, yeast, salt and sugar and mix to combine.
- In a measuring jug, add 100ml of boiling water (check your jug won’t crack with the heat!) and top up with tap water up to the 300ml mark.
- Add 2 Tbsp of Olive Oil to your water.
- Make a well in the centre of your flour, add the water and oil mixture and mix through (either with dough hook on your stand mixer, or manually with a wooden spoon).
- When all ingredients are incorporated and the dough is coming together nicely, tip out onto a lightly floured surface and knead for 10 minutes. (I cheat and use 5 minutes on the “knead” setting on my Breville mixer and knead the other 5 minutes by hand)
- Coat the inside of a large bowl with some olive oil and put dough inside, rolling it around to cover it with the oil, lightly cover with clingwrap (plastic wrap) – do not seal…you need air to move and throw over a tea towel and place in a warm place to rise for about 30 minutes (minimum! I have had best results leaving it for as long as 2 hours)
- When the dough has doubled in size, tip it onto your floured surface again and knead for another two or three minutes.
- At this point, you can add in any flavourings that you want – a mixture of a few Tbsp of sunflower and pumpkin seeds are my favourite.
- Roll the bread into a rough oval shape and place in an oiled oven pan (no bread pan necessary), cover lightly with tea towewl again and set in a warm place to rise again for about half an hour.
- In the meantime, start preheating your oven to 180C.
- Make slices into the dough oval – it helps it not to crack open in weird places – and bake for 30-40 minutes.
- Cool and enjoy.
Gosh, I can’t actually even remember where I found this recipe – but I was totally hooked on it from the day I first made it. I even use the same recipe for rolls! I probably bake this at least once a week, and haven’t bought a store bread for a very long time.