Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Bread

Olive Oil Bread

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ½ cup warm water (110°F / 45°C)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon white granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 ½ cups all-purpose flour

Method

  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. Cover and let rise for 15–20 minutes.
  7. Preheat the oven to 375° F (190°C).
  8. Bake in the preheated oven for 30–40 minutes, until golden brown.
  9. For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.