Olive Oil Bread, with or Without Olives

This recipe introduces a delicious and versatile olive oil bread. With the addition of olive oil, this bread has a longer shelf life compared to European-style breads. While it is still lighter than other loaves, the absence of butter and egg gives it a slightly different texture. The recipe provides options to incorporate rosemary and black olives into the dough, adding a delightful flavor profile. Additionally, variations are suggested, allowing you to customize the bread further. Whether you prefer a classic olive oil bread or want to experiment with different flavors, this recipe offers a fantastic base to work with.

MAKES: 1 (huge) or 2 round loaves

TIME: At least 3 hours, largely unattended

INGREDIENTS:

• 3 cups all-purpose or bread flour, plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons coarse kosher or sea salt
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh rosemary leaves (optional)
• 1 cup halved and pitted black olives, preferably oil-cured but reasonably tender (optional)

INSTRUCTIONS:

1. In a food processor, combine the flour, yeast, and salt. Turn on the machine and add the olive oil through the feed tube, followed by 1 cup of water. Process for about 30 seconds until the mixture forms a ball that is slightly sticky to the touch. If the dough is too dry, add another tablespoon or two of water and process for an additional 10 seconds. If it’s too sticky, add flour gradually.
2. Transfer the dough onto a floured work surface. Knead by hand and incorporate the rosemary and olives, if desired. Form a smooth, round dough ball, place it in a bowl, and cover with plastic wrap. Allow the dough to rise until it doubles in size, typically 1 to 2 hours. Alternatively, you can shorten or extend the rising time based on your needs. You can also freeze the dough at this point, tightly wrapped in plastic, for up to a month.
3. Once the dough has risen, divide it into 2 pieces or leave it whole. Shape each piece into a round ball and place them on a lightly floured surface. Sprinkle a little flour over the balls and cover them with plastic wrap or a towel. Allow the dough to rest for about 20 minutes until it puffs slightly.
4. Pinch the bottom of the ball(s) to seal the seam as best as possible. Sprinkle flour all over the dough and transfer it to a well-floured board or baking sheet. Alternatively, you can dust a board with cornmeal. Cover the dough and let it rise for at least an hour, preferably up to 2 hours.
5. Preheat the oven to 425°F. If desired, place a pizza stone on the bottom rack or a pan filled with rocks for added heat retention. Slash the top of the dough several times with a razor blade, creating a pattern if desired. Place a baking sheet directly into the oven or slide the dough onto the pizza stone.
6. Bake the bread until it begins to brown, then lower the heat to 375°F. Adjust the baking time as needed, typically around 40 to 60 minutes, until the crust is golden brown and the internal temperature reaches at least 210°F on an instant-read thermometer.
7. Remove the bread from the oven and let it cool on a wire rack.

VARIATIONS:

• Olive Oil Bread with Onions and Mint: Replace the rosemary and olives with 1 large chopped onion kneaded into the dough. Add 1 tablespoon of chopped fresh mint for added flavor.
• Semolina Bread: Substitute 2 cups of fine semolina flour for 2 cups of the white flour. Instead of forming into loaves, roll or press the dough into large, flat rounds resembling thick pizza. Reduce the baking time accordingly.
• Pancetta and Black Pepper Bread: Omit the rosemary and olives. Cook 1 pound of pancetta (or bacon) until crisp and reserve 1/3 cup of rendered fat. Coarsely chop the pancetta and grind 2 tablespoons of black pepper. Replace the olive oil with the reserved fat and knead in the pancetta pieces and black pepper as directed in Step 2. Proceed with the recipe.

This olive oil bread recipe provides a delightful balance of flavors and textures. The use of olive oil, along with the variations, allows you to experiment and create unique breads that suit your taste preferences. Whether you enjoy the simplicity of a classic loaf or want to explore different ingredient combinations, this recipe will guide you through the process of making delicious olive oil bread. Enjoy the aroma and taste of freshly baked bread straight from your own kitchen.