Olive oil bread
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6 rates
Preparation : 15 min
Cooking : 40 min
Total time : 3 h 55 Rest : 3 h
Equipment
Baking paper
4 people
115 ml of semi-skimmed milk
1 sachet of dry baker's yeast (5 g)
375 g of plain flour
35 ml of olive oil
1 tbsp of rosemary
1 tsp of salt
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C. For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add the milk, 75ml water and the yeast into the metal bowl and run the programme.
- 115 ml of semi-skimmed milk
- 1 sachet of dry baker's yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Add the remaining ingredients then run the programme.
- 375 g of plain flour
- 35 ml of olive oil
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute : press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 2 hours at room temperature and away from draughts.
5
Knock back the dough and divide it into 4 pieces. Form 4 balls and place them onto a baking tray lined with baking paper.
Cover with a dry cloth and leave to rest for 1 hour.
6
Preheat your oven to 200°C.
Use a little water to dampen the dough balls and then sprinkle over the dried rosemary.
- 1 tbsp of rosemary
7
Bake for 20-25 minutes and rotate them for the final 5 minutes of baking.
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