Number of servings :
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
3-2/3 cups (900 mL) white bread flour
1 tsp (5 mL) salt
1 envelope (1/4 oz / 7 g) quick-rising yeast
4 tbsp (60 mL) extra-virgin olive oil
1-1/4 cups water (120°-130°F / 50-55°C)
1/2 tsp (2 mL) coarse sea salt
Put the flour into a large bowl and stir in salt and yeast. Make a well in the middle and pour in 3 tbsp (45 mL) of the olive oil and the water. Gradually mix the flour into the oil and water, to make a soft, slightly sticky dough. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Keep the dough moving by turning, punching, and folding it to prevent it from sticking.
Sprinkle the surface with a little flour, if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and slap it onto a greased cookie sheet. Roll out or push the dough out with your hands into a circle about 8 inches (20 cm) in diameter and 3/4 inch (2 cm) thick. Cover loosely with a clean dish towel, tucking the ends under the cookie sheet.
Leave in a warm place until the dough doubles. Preheat the oven to 450°F (235°C). Uncover the bread. Dip your fingers into hand-hot water and press into the top of the risen dough to make deep dents. Brush remaining 1 tbsp (15 mL) of oil over the bread and sprinkle with the coarse salt. Bake until golden brown, about 15 minutes.
Transfer to a wire rack to cool 15 minutes, then wrap in a clean dish towel to soften the crust. Serve warm or leave to cool completely.
Makes 1 loaf, 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1728