Ingredients:

• 4 tsp (60 ml) olive oil
• 10 grams (1 tablespoon) fermented yeast
• 1 tsp salt
• 320 ml (about 1 1/3 cups) warm water (about 45°C or 110°F)
• 570 grams (4 3/4 cups) all-purpose white flour

Instructions:

1. Prepare the Yeast: In a bowl, combine the warm water and yeast. Stir well and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
3. Add Wet Ingredients: Pour the olive oil and the yeast mixture into the flour. Stir until a dough begins to form.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-8 minutes until the dough is smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it has doubled in size.
6. Shape the Loaves: Punch down the dough to release the air. Divide it into three equal portions and shape each portion into a small loaf.
7. Second Rise: Place the loaves on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes.
8. Bake: Preheat the oven to 375°F (190°C). Bake the loaves for about 30 minutes or until golden brown and sound hollow when tapped on the bottom.
9. Cool: Remove the loaves from the oven and let them cool on a wire rack.

Tips:

• For extra flavor, brush the tops of the loaves with a little olive oil before baking.
• You can also sprinkle some herbs like rosemary or thyme on top before baking for a fragrant touch.

Enjoy your warm, homemade olive oil bread!

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Certainly! Here’s a more detailed version of the Olive Oil Bread recipe with extra steps and tips for a better outcome.

Ingredients:

• 4 tsp (60 ml) olive oil: Olive oil adds flavor and moisture to the bread, giving it a soft texture.
• 10 grams (1 tablespoon) active dry yeast: Yeast is responsible for helping the bread rise and giving it its airy texture.
• 1 tsp salt: Salt enhances the flavor of the bread and also controls the yeast activity.
• 320 ml (about 1 1/3 cups) warm water: The water needs to be warm (about 45°C or 110°F) to activate the yeast. Too hot or too cold will affect the rise.
• 570 grams (4 3/4 cups) all-purpose white flour: This is the main ingredient. The flour provides the structure to the bread and helps absorb the liquids.

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Detailed Instructions:

1. Activate the Yeast:

• In a small bowl, combine the warm water (not hot, just warm to the touch, about 110°F or 45°C) and yeast. Stir gently to dissolve the yeast in the water.
• Let it sit for 5-10 minutes. The yeast should start to bubble and foam up, which indicates it’s active. If it doesn’t foam, the yeast might be expired or the water too hot or cold.

2. Prepare the Dry Ingredients:

• In a large mixing bowl, sift the flour to ensure there are no clumps and it’s light and airy.
• Add the salt to the flour. Salt not only adds flavor but also regulates yeast activity, ensuring it doesn’t rise too quickly.

3. Combine Wet and Dry Ingredients:

• Pour the activated yeast mixture (with the olive oil) into the flour and salt mixture.
• Stir with a wooden spoon or your hand until the dough starts to come together. The dough will be slightly sticky but should form a rough ball. If it’s too dry, add a tablespoon of water at a time; if it’s too wet, add a little more flour.

4. Knead the Dough:

• Lightly flour your work surface and turn the dough out onto it.
• Knead the dough for about 8-10 minutes. To knead, fold the dough in half, press it down with your palms, and then fold it over again. Turn the dough a quarter turn each time. The goal is to develop gluten, which gives the bread structure and chewiness.
• After kneading, the dough should be smooth, elastic, and slightly tacky, but not overly sticky. If the dough sticks to your hands, sprinkle a bit more flour, but try to keep it to a minimum.

5. Let the Dough Rise (First Rise):

• Lightly oil a large bowl and place the dough inside. Turn the dough around in the bowl so it’s lightly coated with oil, which prevents it from drying out.
• Cover the bowl with a clean damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour. The dough should double in size. If your kitchen is cool, you can place the bowl in an oven with the light on or near a warm spot.

6. Shape the Loaves:

• After the first rise, punch down the dough gently with your fist to release the gas bubbles.
• Turn the dough out onto a floured surface and divide it into 3 equal pieces. Shape each piece into a small loaf. To do this, flatten each portion into a rectangle, then fold the edges towards the center and roll it up tightly.
• Pinch the seams together and tuck the ends under, making each loaf shape neat.

7. Second Rise:

• Place the shaped loaves on a baking sheet lined with parchment paper, leaving a little space between each loaf.
• Cover the loaves with a damp cloth or plastic wrap and let them rise for another 30 minutes, or until they’ve puffed up. This second rise will help the loaves become lighter and airy.

8. Preheat the Oven:

• While the dough is rising, preheat your oven to 375°F (190°C).
• You can place a shallow pan of water in the bottom of the oven to create steam, which helps the bread develop a crisp crust.

9. Bake the Bread:

• After the second rise, place the loaves into the preheated oven.
• Bake for 30 minutes or until golden brown. The loaves should sound hollow when tapped on the bottom.
• If you want a darker, crunchier crust, you can brush the loaves with a little olive oil halfway through baking.

10. Cool the Bread:

• Once the loaves are baked, remove them from the oven and let them cool on a wire rack for 10-15 minutes. This helps the bread firm up and ensures the crumb doesn’t become soggy.

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Additional Tips:

• Flavor Variations: For a more flavorful bread, try adding herbs like rosemary, thyme, or garlic powder to the dough while mixing. You can also sprinkle some sea salt on top before baking for a savory finish.
• Kneading Tip: If the dough is too sticky during kneading, don’t add too much flour. Try wetting your hands instead, which will help handle the dough without sticking.
• Storage: Store your olive oil bread in an airtight container or a bread bag at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Enjoy your homemade, fragrant, and soft olive oil bread!