Bread With Arbequina Olive Oil Recipe

Activate yeast

Pour warm water (about 105–110°F / 40–43°C) into a measuring cup or small bowl. Stir in the sugar, then sprinkle the active dry yeast on top. Let sit for 5–8 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt. Whisk briefly to evenly distribute the salt.

Combine wet and dry

When the yeast is foamy, add it and 2 tablespoons of Arbequina olive oil to the flour. Mix with a wooden spoon until the dough comes together, or run the mixer on low until a shaggy dough forms.

Knead

Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in the stand mixer on medium-low for 6–8 minutes. If the dough feels very sticky, add flour 1 tablespoon at a time; it should be soft and slightly tacky but not clingy.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon Arbequina olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot for 1 to 1¼ hours, until doubled in size.

Shape

Gently deflate the risen dough and turn it out onto a lightly floured surface. Shape into a round or oblong loaf by folding the edges into the center, then seam-side down roll or tighten the loaf with your hands to build tension on the surface.

Second rise

Place the shaped loaf on a parchment-lined baking sheet or into a floured proofing basket (seam side up). Cover loosely with a kitchen towel or greased plastic wrap and let rise for 40–50 minutes until puffy but not doubled. Meanwhile, preheat the oven to 450°F (230°C) with a baking stone or inverted baking sheet inside if available.

Prepare for oven

If using a baking stone, transfer the loaf (on parchment) to a peel or inverted baking sheet. Just before baking, use a sharp knife or lame to make 1–3 shallow slashes across the top of the loaf to control expansion.

Brush with olive oil

Lightly brush the top of the loaf with about 1 tablespoon of Arbequina olive oil to promote browning and add flavor.

Steam and bake

To create steam, place an oven-safe metal pan on the bottom rack while preheating. When you put the loaf in the oven, carefully pour 1 cup of hot water into the hot pan and quickly close the oven door. Bake at 450°F (230°C) for 12 minutes, then remove the steam pan and lower the temperature to 400°F (200°C). Continue baking for another 10–15 minutes until the crust is deep golden-brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach about 200–205°F (93–96°C).

Cool and finish

Transfer the baked loaf to a wire rack. While still warm, brush with the remaining 1 tablespoon Arbequina olive oil. Sprinkle flaky sea salt, freshly cracked black pepper, and chopped fresh rosemary or thyme if using. Let cool at least 30 minutes before slicing to finish setting the crumb.

Serve

Slice the bread and serve with additional Arbequina olive oil for dipping if desired. The oil's fruity, buttery notes complement the crust and crumb.