Bread And Arbequina Olive Oil Recipe

Activate yeast

In a small bowl combine warm water (105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl whisk together flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons Arbequina oil. Using a wooden spoon or dough hook, mix until a shaggy dough forms, about 2–3 minutes.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed with a dough hook for 6–7 minutes. Dough should be slightly tacky but not sticky; add up to 1 tablespoon flour more if extremely sticky.

First rise

Lightly oil a clean bowl with a little Arbequina oil, place the dough inside, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

Shape and proof

Gently deflate the dough and shape into a round boule or an oblong loaf. Place on a baking sheet dusted with semolina or cornmeal. Cover loosely with oiled plastic wrap or a lightly damp towel and let proof for 30–45 minutes until puffy.

Preheat oven

About 30 minutes into the proof, preheat the oven to 450°F (230°C). If you have a baking stone or Dutch oven, place it in the oven to heat as well. Place a shallow pan on the bottom rack for steam.

Score and steam

Just before baking, use a sharp knife or lame to make 1–3 shallow slashes on the loaf to help expansion. Pour 1 cup hot water into the shallow pan on the bottom rack to create steam and quickly slide the loaf onto the preheated stone or into the oven (or place the loaf into the preheated Dutch oven and cover).

Bake

Bake at 450°F (230°C) for 15 minutes with steam, then reduce heat to 425°F (220°C), remove the steam pan (or uncover the Dutch oven) and bake another 12–18 minutes until crust is deep golden brown and internal temperature reaches 200–205°F (93–96°C). Total bake time will be about 30–35 minutes.

Cool

Transfer the baked loaf to a cooling rack and let cool at least 30 minutes before slicing. This allows crumb to set and preserves texture.

Combine

In a small shallow bowl combine 1/2 cup Arbequina olive oil, aged balsamic vinegar, minced garlic, lemon zest, and chopped rosemary. Stir gently to combine.

Season

Add sea salt flakes, freshly ground black pepper, and crushed red pepper flakes if using. Taste and adjust—add a few more drops of balsamic for sweetness or a pinch more salt if needed. The Arbequina's buttery, fruity notes should remain prominent.

Rest

Let the mixture rest 10–15 minutes at room temperature so flavors meld. If desired, warm the olive oil slightly (do not heat) by setting the bowl in a warm place for a few minutes to release aromas.

Serve

Pour the oil mixture into a shallow dipping dish. Serve alongside slices or torn pieces of the fresh bread. Offer additional straight Arbequina olive oil in a small cruet for guests who prefer pure oil without additions.