house – made bread with il Buco olive oil

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy.

Activate the Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix the Dry Ingredients

Once the yeast mixture is frothy, pour it into the bowl with the flour mixture. Add the extra virgin olive oil and mix until it forms a dough.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

First Rise

Preheat the Oven

Once the dough has risen, punch it down gently. Transfer it to a floured surface and shape it into a round or oval loaf.

Shape the Dough

Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with a cloth and let it rise for another 30 minutes.

Second Rise

While the dough is rising, mix the extra virgin olive oil and coarse sea salt in a small bowl. If using, chop the fresh rosemary and add it to the oil mixture.

Prepare the Topping

After the second rise, drizzle the olive oil mixture over the loaf. Use your fingers to create dimples in the dough. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Add the Topping and Bake

Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm, drizzled with more il Buco olive oil if desired.

Cool and Serve

All-purpose flour

Active dry yeast

Warm water

Salt

Sugar

Extra virgin olive oil (il Buco)

Coarse sea salt

Fresh rosemary (optional)

Pane, Olio, Sale

Make Pane, Olio, Sale Recipe in just 2h . house – made bread with il Buco olive oil

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