OLIVE OIL BREAD
500g strong white flour
5ml sea salt
10g fresh yeast [5ml dried yeast]
45ml olive oil
330ml hand warm water
Using a large bowl mix the flour and sea salt together. Make a well in the centre of the flour and crumble in the fresh yeast then add the water. Scoop flour from the sides of the bowl to cover the yeasty liquid.
At this stage the ingredients can be left to stand for several to 30 minutes, allowing a “sponge” to form. This facilitates the yeast and adds flavour to the finished bread.
Add the olive oil and begin to mix, adding extra flour or water if necessary, to form a soft dough.
Knead the dough on a lightly floured surface for 4-5mins until the dough feels springy. Put back into the mixing bowl and cover. Leave to rise until double in size. Anytime from 45mins to 2hours!
Knock back, then shape the dough and place either into a greased loaf tin or onto a greased baking sheet. Cover with a tea towel and leave to prove for a further 20-40mins. Bake in a preheated oven at 220º c/gas 7for 30-40mins, until golden brown and sounds hollow when tapped on the base.
This quantity of dough can make a large loaf or three thin pizza bases…or two focaccia or a savoury filled couronne.
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