Olive Oil Bread Recipe: BBC Good Food's Simple & Delicious Guide

Discover the delightful aroma and rustic charm of homemade bread with our Olive Oil Bread recipe, inspired by the culinary experts at BBC Good Food. This versatile loaf is not only perfect for everyday sandwiches but also an excellent accompaniment to soups, salads, and antipasti. Let's dive into this Mediterranean-inspired recipe that combines the richness of olive oil with the simplicity of classic bread making.

Why Choose Olive Oil for Your Bread?

Olive oil is a fantastic alternative to butter or other fats in bread making. It adds a subtle fruity flavor and a tender crumb to your loaf. Moreover, olive oil has numerous health benefits, making this recipe a guilt-free indulgence. It's rich in monounsaturated fats, which can help lower LDL (bad) cholesterol and maintain HDL (good) cholesterol levels.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 7g fast-action dried yeast
• 300ml warm water
• 2 tbsp olive oil, plus extra for greasing

Equipment

• A large mixing bowl
• A clean work surface for kneading
• A baking sheet or a 2lb loaf tin
• A sharp knife for scoring the dough

Method

To begin, combine the flour and salt in a large mixing bowl. Make a well in the center and add the yeast. Pour in the warm water and olive oil, then mix until a soft dough forms. You may need to use your hands to ensure everything is well combined.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a teaspoon or two of water.

Lightly oil a large bowl, place the dough inside, cover with a clean tea towel, and leave to rise in a warm place for 1-2 hours, or until doubled in size.

Once risen, gently knock back the dough and shape it into a loaf. Place it on a greased baking sheet or in a greased 2lb loaf tin. Cover with the tea towel again and leave to rise for another hour.

Preheat your oven to 220°C (200°C fan) or Gas Mark 7. Just before baking, make a few slashes across the top of the loaf using a sharp knife. This will help the bread expand and give it a beautiful, rustic appearance.

Bake for 25-30 minutes, or until golden brown. To check if it's done, tap the bottom of the loaf - it should sound hollow. Leave the bread to cool on a wire rack before slicing and serving.

Storage and Serving Suggestions

Store your olive oil bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread for up to a month. Serve with your favorite soups, salads, or simply spread with some homemade pesto.