Bread & Oil Recipe
Freshly baked bread served with olive oil.
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Ingredients
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Bread
Olive Oil Dip
Method
Bread
- 1
Activate Yeast
In a small bowl, combine warm water (1.5 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, whisk together all-purpose flour (4 cups) and salt (2 tsp). Make a well in the center and pour in the activated yeast mixture and olive oil (2 tbs).
- 3
Knead Dough
Mix the ingredients with a wooden spoon until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- 5
Shape and Second Rise
Once risen, punch down the dough and shape it into a loaf or divide it into smaller rolls. Place on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- 6
Preheat Oven
Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- 7
Bake Bread
Bake the bread in the preheated oven for about 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
- 8
Cool
Remove the bread from the oven and let it cool on a wire rack before slicing.
Olive Oil Dip
- 9
Combine Ingredients
In a small bowl, whisk together extra virgin olive oil (0.5 cups), balsamic vinegar (2 tbs), minced garlic (2 cloves), dried oregano (1 tsp), salt, and black pepper to taste until well combined.
- 10
Serve
Pour the olive oil dip into a shallow dish for serving alongside the freshly baked bread.