Although it is a no knead bread, but it’s light and delicious. You can brag in front of your friends and family and present a classy rustic looking bread that goes perfectly with butter, or dipped in olive oil and balsamic vinegar, then sprinkled with Parmesan cheese.
I can go on and on talking about this bread. Light crust from the outside, spongy and moist from the inside. It is just heavenly. Did I mention that it’s amazingly scrumptious if used in making French toast?
Here you go!
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1/2 teaspoon dry active yeast
- 1 cup warm water
- 2 tablespoons flour to dust the top of the dough
- Mix water with olive oil, yeast, and sugar. Keep aside.
- In a bowl, whisk flour with salt, then pour the previous mixture on top and mix using a spatula or a wooden spoon.
- Cover the dough and leave to double in size in a warm place, this might take an hour or an hour and half.
- Place a parchment paper in a baking pan and brush with olive oil.
- Pour the dough on the parchment paper, using a spatula bring the dough's edges to the center, trying to form a round shape.
- Cover the dough again and let it increase in size, for 30 minutes.
- Sprinkle flour on top of the dough, then using a sharp knife make a cross in the middle of the dough. The cut shouldn't be deeper than 1/4 an inch.
- Preheat oven to 190C – 374F. and bake the bread for 20 to 25 minutes.
- Let the bread cool, and enjoy!
Note: Some ovens have poor heat circulation, therefore the surface of food baked in it don’t turn brown, and the heat is concentrated at the bottom. If you have such oven, turn off the oven after baking this bread for 20 minutes, and turn on the broiler while the oven door is open, until the surface of the bread turns brown.