Rustic Olive Oil Artisan Bread

1. Prep the Yeast and Flour

Begin by placing the flour into a large mixing bowl. If using easy-blend dried yeast, stir it directly into the flour. For fresh yeast, crumble it evenly into the flour, incorporating it as you would butter into pastry flour. Sprinkle in the salt and sugar and combine.

2. Warm Liquid Mixture

Boil water and measure out 100ml into a jug. Add cold water until the total liquid measures 300ml. The mixture should feel warm to the touch but not hot. Stir in the olive oil.

3. Combine and Mix

Create a well in the center of the dry ingredients. Pour the warm liquid mixture into the well. Using your hands or a wooden spoon, quickly mix to form a soft, slightly sticky dough. Ensure all loose flour is incorporated by wiping the dough around the inside of the bowl.

4. Kneading the Dough

Dust a clean work surface with flour and turn out the dough. Knead the dough by stretching it away from you, folding it back over towards you, and pushing it away using the heel of your hand. Rotate the dough a quarter turn after each fold and repeat this process until the dough becomes smooth and elastic.

5. First Rise

Place the kneaded dough back into the bowl, cover it with a clean tea towel, and let it rest for one hour. The dough is properly risen when it retains a finger indent when pressed. At this point, you may also fold in additional flavorings if desired.

6. Shape and Second Rise

Once risen, gently tip the dough onto a floured surface to knead briefly, releasing any air bubbles. Shape the dough into a round loaf and transfer it to an oiled baking sheet. Make a few slashes on top of the loaf with a sharp knife. Cover the dough again and let it rise for another 30 minutes.

7. Bake the Bread

Preheat your oven to 240°C (220°C fan-assisted or gas mark 8) during the second rise. After the dough has risen, bake in the preheated oven for 30-35 minutes. The bread should be golden brown and sound hollow when tapped underneath.