Olive Oil Salt Bread Recipes

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
• Stir in 2 cups of the flour in order to make a soft ball.
• Knead in additional flour so that dough is soft and not sticky.
• Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape.
• Place onto a greased cookie sheet.
• Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

BREAD DIPPING OIL

Steps:

• Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT

Steps:

• Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

OLIVE OIL BREAD

Steps:

• Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
• Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
• Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
• Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
• When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
• Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

OLIVE OIL SALT BREAD

Steps:

• Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
• Put the flour, baking powder, and salt in a food processor and turn the machine on.
• Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
• Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
• Put the dough into the prepared pan and press until it fits to the edges.
• Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently.
• Cool in the pan a bit, then cut into wedges or squares and serve.

SEA SALT AND OLIVE OIL PAIN D'EPI

Steps:

• Put the flour, 1 teaspoon salt and yeast into a large bowl. Stirring with a wooden spoon, add enough water until the dough just comes together. Stir in the olive oil.
• Flour your work surface and knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a tight ball so the top is really nice and taut. Place it onto a floured baking sheet and form it into a long and thin baguette shape, thinner than usual as it will expand while it rises.
• Cover the tray with lightly oiled plastic wrap so it is airtight but not too tight so the dough has room to expand. Put in a warm place until the dough doubles in size, about 1 hour. I usually leave mine on a chair near the oven.
• Preheat the oven to 400 degrees F.
• Uncover the bread and sprinkle on some flour. Put the bread with the shortest edge facing you (or lengthwise) and, starting at the end furthest away from you, hold a pair of scissors so they are parallel to the bread, then tilt them so they are at a 45-degree angle. Make a large cut 4 inches away from the top of the dough, almost as if you were going to snip that bit off but it will still be attached, then take that piece and move it to the left. Make another snip about 4 inches down from the bottom of the last one and move that piece to the right. Keep on doing this until you reach the end of the bread.
• Sprinkle the top with flour and salt. Spray some water into the oven to create a steamy atmosphere. I usually spray 8 to 10 squirts from a spray bottle, then put the dough into the oven. Bake until the bread is golden brown and sounds hollow when you tap it on the bottom, about 25 minutes.

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

OLIVE-OIL TOASTS

Steps:

• Fill a large heavy skillet with about 1/2 inch of oil. Heat over medium until a breadcrumb sizzles when you drop it in. Working in batches, fry slices of bread, flipping once, until golden brown and crisp on both sides, 1 to 2 minutes a side. Transfer to paper towels to drain, then season with flaky sea salt.