A variation on 5-minute artisan bread featuring olive oil and sea salt!
Reader, I’m back in the U.S! I have a kitchen! And a large fridge! One of the first things I did when I woke up on my first day back (at 6 am, thank you jet lag) was make muffins. I didn’t have a muffin pan in Europe and they are one of my favorite breakfast foods, so I dusted off my favorite recipe and whipped up some blueberry muffins for Family Breakfast on Sunday.
Everything seems basically the same at home. The house is the same, the neighborhood is the same…one thing that’s changed is that my mom is now into the 5-minute artisan bread thing. I don’t know if I inspired her (check out my post from April) or if she came to the method by herself. But now there are two dough buckets in the kitchen, a bread peel, and the pizza stone now lives in the oven.
I’ll admit: my mom did all the mixing for this recipe, I just did the baking. But that’s an important part! And the mixing is so super easy, I didn’t miss anything by not doing the mixing. Just like the regular 5-minute artisan bread recipe, this olive oil dough is no-knead and can be kept for about two weeks in the fridge after mixing. This dough, according to the artisan-bread-in-five-minutes gurus, is actually for pizza crust or flatbread, but it makes a fantastic boule too.
Olive Oil Dough + Boule
- 3 1/4 cups warm water
- 1/4 cup olive oil
- 1 T yeast
- 1 1/2 tsp salt
- 2 T sugar
- 7 1/2 cups all-purpose flour (we used half white whole wheat)
- optional: olive oil for brushing, 1 T coarse sea salt for sprinkling, and 2 sprigs of rosemary (chopped)
Place yeast, water, and salt in a very large bowl (or large tub or clean spaghetti pot). Immediately add the flour and stir to combine.
Cover the container but make sure there is room for the gases being produced to escape, i.e. set the lid of the pot off-kilter. Let the dough sit for about two hours. It should rise to at least double and then begin to settle. Do not punch down the dough.
After the two hour rise, you can use the dough. Or, store it in the refrigerator for up to two weeks.
When ready to make dough, sprinkle some flour over the top of the dough (to keep your hands cleaner) and divide the dough in two. Tidy into the desired shape and let the dough rest on a floured surface or parchment paper for about an hour.
In the meantime, heat your oven to 450ºF. If you have a pizza stone or cast iron pizza pan, place it in the center of the oven as it heats. If not, just bake on a regular baking sheet (which is what I did). Make sure you have a rack in the lower half of the oven as well.
After the dough sits for an hour, brush with olive oil and sprinkle with sea salt and rosemary before slashing the loaf and placing it on the stone or baking sheet in the oven . Fill a metal cake pan (not glass!) with hot water and place on the lower rack of the oven, closing the door quickly. This will produce steam and help with the development of a crust. Bake about 30 minutes until golden brown and hollow-sounding.
Check here for instructions on using the dough for pizza crust.