Olive Oil Bread Recipes

OLIVE OIL BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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.

OLIVE OIL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.
• Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.
• Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.
• Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

OLIVE OIL DIP FOR ITALIAN BREAD

Steps:

• Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

BREAD DIPPING OIL

Steps:

• Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
• Stir in 2 cups of the flour in order to make a soft ball.
• Knead in additional flour so that dough is soft and not sticky.
• Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape.
• Place onto a greased cookie sheet.
• Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

OLIVE-OIL BREAD

Steps:

• In the bowl of an electric mixer, combine the water, flour, yeast, and olive oil; stir with a wooden spoon until all ingredients are incorporated. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 hour to 1 hour 15 minutes.
• Attach the bowl to the mixer fitted with the dough hook. Add the salt, and mix to combine on low speed. Raise the speed to medium, and beat until the dough pulls away from the sides of the bowl but is still sticky, about 3 minutes.
• Turn out the dough onto a lightly floured work surface. Knead it for 1 minute, then transfer to a large, lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Return the dough to a lightly floured work surface. Fold in the following fashion: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Flip the dough seam side down on the work surface, and cover with oiled plastic wrap; let rest for about 15 minutes.
• Dust a large wooden peel with cornmeal; set aside. Transfer dough to a clean work surface. (If the dough is overly sticky, you can lightly flour the surface.) To shape the dough, cup it between your rounded palms; roll it in a circular motion, pulling down on the surface of the dough to form a tight, smooth round. (The bottom of the dough should "catch"or drag a bit on the table as you roll; this will help it take shape.) Transfer the round of dough to the prepared peel, and drape with a piece of oiled plastic wrap. Let the dough rest on the peel until slightly puffed, about 30 minutes. Meanwhile, place a baking stone on the floor of the oven. Preheat the oven to 450°F.
• With a lame or a razor blade, make four slashes on top of the loaf to form a square. Slide the loaf onto the stone, and bake until the crust is dark golden brown, about 35 minutes. Place bread on a wire rack to cool before slicing.
• Follow instructions for Olive-Oil Bread, dividing the dough into 16 pieces (2 1/2 ounces each) with a bench scraper. Shape the dough balls as directed above, and transfer to a baking sheet lined with oiled parchment paper. Let rise, then bake until rolls are golden brown, about 20 minutes. Makes 16.
• Once the loaf is shaped, a square is slashed into the risen dough. The slashes help ensure that the bread will expand evenly as it bakes.