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Rustic Olive Oil bread or rolls

Posted by in Recipes on Jun 10, 2018 . .
  • 2 3⁄4 cups lukewarm water
  • 1 1⁄2 Tbs granulated yeast (2 packets)
  • 1 1⁄2 Tbs Kosher salt
  • 1 Tbs sugar
  • 1⁄4 cup Any of Olive Carts Origin Oils, (ex. Arbequina, Organic, Picual, Kalamata,Blend, etc.)
  • 6 1⁄2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and the Olive Cart Olive Oil with water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in flour without kneading, using a spoon, or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Bread can be made in to rustic rounds, long lengths, or rolls. (Used everything seasoning on the rolls)
Preheat oven to 375  bake 30-40 minutes until golden brown, and sounds hollow when you thump it.
You can brush with oil after it comes out of oven for softer crust.
You could use favorite Olive Cart infused oils as well.
Would be nice with your favorite flavor of balsamic butter or jam.