Olive Bread, Homemade

Mix flour and salt in a large wide bowl and make a well in the center. In a small baking bowl, mix the yeast with 2 tbsp. water until smooth. Pour into the well and add almost all the water. Quickly knead the water into the flour, then add the oil and knead into a compact dough. Add the remaining water if necessary, the dough should be soft but not sticky.

Place on a lightly floured surface and knead for 10 min exactly until dough is elastic and soft.

Place in a large baking bowl, cover with a wet kitchen towel and rise in a cool room for 2 hours until doubled in volume. Place on floured surface, do not press in or knead if necessary, just press into a round loaf.

Place on baking sheet, cover with wet kitchen towel and rise to two times volume in one hour. Cover bread, dust with flour and bake in heated oven at 230 °C for 120 min. Reduce temperature to 190 °C and bake for another 20 min. until bread sounds hollow when tapped on the underside. Cool on a wire rack.

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