This traditional olive oil bread hails from the Mediterranean region. This bread is dense and fluffy inside, shielded by a delicious crust to give it a little extra texture. This bread is great for dipping, or as a pallet cleanser. Top it with anything from herbs to cheeses and set your taste buds ablaze; a perfect midday snack, pair with your favorite red wine and you cannot go wrong. I take mine with a little oil, vinegar, and rosemary.
Health Benefits
Oleocanthal, a phytonutrient in olive oil, mimics the effect of ibuprofen which reduces inflammation. It has been shown to decrease risk of breast cancer and fights recurrence. Rich in monounsaturated fats olive oil protects from many chronic diseases such as diabetes type 2 and heart disease. A new study from France reveals that elderly people who consume olive oil daily may protect themselves from a stroke. It has been proven to fight against osteoporosis with daily consumption positively affecting bone density.
Nutrition
Amt. Per Serving
Calories 1616.4
Calories from Fat 498
Total Fat 55.3 g
Saturated Fat 7.7 g
Cholesterol 0 mg
Sodium 1952.5 mg
Total Carbohydrate 240.4 g
Dietary Fiber 10.5 g
Sugars 0.9 g
Protein 35.9 g
Ingredients
ml warm water: 120
active dry yeast: 10 g
white sugar: 4 g
salt: 5 g
ml olive oil: 60
all-purpose flour: 310 g
How To Make Olive Oil Bread
- Mix together the warm water, yeast, sugar, salt, and olive oil in a large bowl.
- Stir in 2 cups of the flour in order to make a soft ball.
- Knead in additional flour so that dough is soft and not sticky.
- Place kneaded dough in a medium size greased bowl.
- Cover and let rise until the dough is doubled in size.
- Punch down the dough and form it into ball or loaf shape.
- Place onto a greased cookie sheet.
- Cover and let the dough rise for 15 - 20 minutes.
- Preheat the oven to 190°
- Bake the bread in the preheated oven for 30 - 40 minutes or until it turns a golden brown.
Trivia
Olive trees can live up to 1500 years old.