Bread With Olive Oil Recipe

Prepare yeast

In a small bowl, combine warm water with sugar and yeast. Let stand 5-10 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together bread flour and salt.

Combine wet with dry

Add 2 tablespoons olive oil to the yeast mixture. Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.

First rise

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 60 minutes.

Shape and second rise

Punch down the dough. Shape into a loaf and place on a parchment-lined baking sheet or in a greased loaf pan. Cover and let rise again until puffy, about 30-40 minutes.

Preheat and score

Meanwhile, preheat the oven to 425°F (220°C). Just before baking, brush the loaf with 1 tablespoon olive oil and score the top with a sharp blade.

Bake

Bake the loaf 25-30 minutes until deep golden and the loaf sounds hollow when tapped on the bottom.

Cool and serve

Transfer to a rack and let cool at least 15-20 minutes before slicing. Serve warm with additional olive oil for dipping if desired.