Pane Ed Olio Del Frantoio Recipe

Activate yeast

Pour 100 ml of the warm water into a small bowl, stir in the sugar (or honey) and the active dry yeast. Let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl combine the flour and the sea salt, stirring briefly to distribute the salt evenly.

Combine and knead

Make a well in the center of the flour. Pour in the foamy yeast mixture, the remaining warm water (about 250 ml), and 30 ml of the extra-virgin olive oil. Using a wooden spoon or your hand, gradually bring the flour into the liquid until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape

Gently deflate the risen dough and turn it out onto a lightly oiled or floured surface. For a rustic frantoio-style loaf, shape into one or two rounds or an elongated bâtard. For a focaccia-like flat version, press the dough into a lightly oiled baking sheet to about 2–3 cm thickness.

Second proof

Place shaped dough on a parchment-lined baking sheet or in a lightly oiled loaf pan. Cover and let proof until puffy, about 30–45 minutes. If making a flat loaf, use your fingertips to dimple the surface just before the final rest.

Preheat oven

While the dough is in its second proof, preheat the oven to 230°C (450°F). If you have a baking stone, place it on the middle rack; otherwise use a baking sheet. Place an empty metal tray on the bottom rack to create steam during the first part of baking.

Oil and season

Just before baking, brush the top of the dough generously with about 20 ml of extra-virgin olive oil. Sprinkle with coarse sea salt and, if using, scatter the chopped rosemary or oregano and a little freshly ground black pepper.

Add steam and bake

Place the loaf on the preheated stone or baking sheet. Pour 150 ml of hot water into the empty metal tray on the bottom rack to generate steam and quickly close the oven door. Bake at 230°C (450°F) for 10 minutes with steam, then reduce temperature to 200°C (400°F), remove the tray of water, and continue baking for another 15–25 minutes until the crust is deep golden and the internal temperature reaches about 96°C (205°F). Total baking time will be 25–35 minutes depending on loaf size and oven.

Rest and final drizzle

Remove the bread from the oven and transfer to a wire rack. While still hot, brush or drizzle the remaining 10 ml of extra-virgin olive oil over the crust and sprinkle any remaining flaky salt. Let rest at least 20–30 minutes before slicing to allow the crumb to set.

To serve

Slice and serve warm or at room temperature with extra olive oil on the side for dipping. This simple 'pane ed olio del frantoio' pairs well with soups, cured meats, or as a table bread.