Boquerones Recipe
House-made bread served with olive oil & sea salt.
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Ingredients
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Bread
Serving
Method
Bread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a sticky dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Dough
Once risen, punch down the dough and shape it into a loaf or desired shape. Place it on a baking sheet lined with parchment paper.
- 6
Second Rise
Cover the shaped dough with a cloth and let it rise again for about 30 minutes.
- 7
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 8
Bake the Bread
Bake the bread in the preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped.
- 9
Cool the Bread
Remove the bread from the oven and let it cool on a wire rack.
Serving Preparation
- 10
Prepare the Dip
In a small bowl, pour the extra virgin olive oil and sprinkle sea salt over it.
- 11
Serve
Cut the cooled bread into slices and serve with the olive oil and sea salt for dipping.
