Olive Oil Bread
Fifty millilitres of olive oil in the dough. Soft crumb, thin crust, keeps well.
Ingredients
- 300ml lukewarm water
- 7g dried yeast
- 500g strong white bread flour
- 1 tsp caster sugar
- 1 tsp salt
- 50ml olive oil
Method
- Bloom the yeast in the water, 5 minutes.
- Mix flour, sugar and salt.
- Oil stirred into the yeast water, then poured in and mixed to a rough dough.
- Knead 10 minutes until smooth and elastic. Prove 1 hour until doubled.
- Knock back, shape into a round or oval on a greased tray.
- Prove 30 minutes, then slash the top.
- 200°C for 35 minutes. Hollow when tapped underneath.