Olive Oil Bread Recipe

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Olive Oil Bread

Introduction

Olive Oil Bread, also known as Italian Bread or Pane all’Olio, is a simple yet flavorful bread that is perfect for dipping in olive oil or enjoying alongside your favorite soups, stews, or pasta dishes. The olive oil adds a subtle richness and a soft, tender crumb. This recipe is straightforward, making it suitable for bakers of all levels.

Why You’ll Love This Recipe

  • Easy to Make: The dough comes together quickly and requires minimal kneading.
  • Flavorful: The olive oil imparts a subtle richness and enhances the overall flavor of the bread.
  • Versatile: It can be enjoyed on its own, used for dipping, or served with a variety of meals.
  • Perfect for Beginners: This recipe is a great starting point for those new to bread baking.  

Ingredients You’ll Need

  • 2 ¼ teaspoons active dry yeast  
  • 1 teaspoon white sugar  
  • 1 teaspoon salt
  • 4 tablespoons extra virgin olive oil  
  • 2 ½ cups all-purpose flour  
  • ½ cup warm water (105-115°F)

How to Make Olive Oil Bread

Step-by-Step Instructions

  1. Proof the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let stand for 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active and ready to use.

  2. Combine the Dry Ingredients: In a large bowl, whisk together the flour and salt.

  3. Make the Dough: Add the frothy yeast mixture and olive oil to the dry ingredients. Stir until a dough forms. If the dough seems too dry, add a tablespoon or two of additional warm water.

  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. You can also use a stand mixer fitted with a dough hook to knead the dough for about 5 minutes.

  5. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 1-1 ½ hours.

  6. Shape the Dough: Punch down the dough to release the air. Shape it into a round loaf or an oblong batard. Place the shaped dough on a baking sheet lined with parchment paper.  

  7. Second Rise: Cover the dough loosely and let rise again until doubled in size, about 30-45 minutes.

  8. Preheat Oven & Score: Preheat the oven to 375°F (190°C). Use a sharp knife or lame (a baker’s scoring tool) to score the top of the dough with a few shallow slashes. This allows the bread to expand evenly during baking.  

  9. Bake: Bake the bread for 30-40 minutes, or until golden brown and the internal temperature reaches 190-200°F. You can check the internal temperature with an instant-read thermometer.  

  10. Cool & Enjoy: Transfer the bread to a wire rack to cool completely before slicing and serving.

Helpful Tips

  • Water Temperature: Make sure the water used to proof the yeast is between 105-115°F. Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.
  • Kneading: Kneading develops the gluten in the dough, which gives the bread its structure and texture. If you’re new to kneading, there are many helpful videos and tutorials available online.  
  • Rising: The rising time will vary depending on the temperature of your kitchen. A warm, draft-free environment is ideal for the dough to rise properly.
  • Baking: Every oven is different, so keep an eye on the bread as it bakes. If it starts to brown too quickly, you can loosely tent it with aluminum foil.

Details

  • Prep Time: 20 minutes
  • Rise Time: 1 ½ – 2 hours
  • Cook Time: 30-40 minutes
  • Total Time: 2 hours 20 minutes – 2 hours 50 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Notes

  • You can add herbs or other flavorings to the dough, such as rosemary, thyme, or garlic powder.  
  • For a crispier crust, spray the loaf with water a few times during the first 10 minutes of baking.
  • This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions

  • Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to add a bit more water.  
  • Can I make this bread in a bread machine? Yes, you can use the dough cycle on your bread machine to knead and rise the dough. Then, shape the dough and bake it in the oven as directed.  
  • My bread didn’t rise. What happened? The most likely reason is that the yeast was not active. Make sure the water used to proof the yeast is the correct temperature and that the yeast is fresh.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months. Thaw overnight at room temperature before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

  • Focaccia Bread
  • No-Knead Bread
  • Rosemary Garlic Bread

Conclusion

Olive Oil Bread is a simple and delicious bread that is perfect for any occasion. With its subtle richness and soft texture, it’s sure to become a family favorite. Give this recipe a try and enjoy the wonderful aroma and taste of freshly baked bread!

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