To prepare a delicious and fragrant bread, start by gathering all the necessary ingredients. In a large bowl, add the flour, salt, yeast, and olive oil, being careful that the salt does not come into direct contact with the yeast, as it can inhibit it. This step is essential for achieving fluffy bread. Then, begin to gradually add water, mixing with your hands until all the ingredients come together. You will notice how the dough becomes soft and easy to shape, but it may be a bit sticky at first. If you feel that the dough is too wet, do not hesitate to add a little flour, but be careful not to dry it out.
After you have obtained a well-kneaded dough, cover the bowl with a clean towel and let it rise in a warm room for an hour. This stage is crucial, as the yeast will act, and the dough will double in volume, becoming fluffy and airy. Meanwhile, prepare the baking tray you will use. Grease it well with oil or use non-stick baking foil so that the bread does not stick.
Once the dough has risen, roll it out on a floured work surface. Use your palms to give it a slightly elongated shape, being careful not to press too hard so as not to eliminate the air inside. Place the shaped dough in the prepared tray, cover it with a towel or a dish, and let it rise for another 30 minutes to an hour. This is the ideal time to preheat the oven to 230 degrees Celsius.
Before putting the bread in the oven, sprinkle a little flour on its surface. Even though the original recipe does not mention this step, it is recommended to make a few light cuts on the surface of the bread to allow steam to escape during baking, helping to form a crispy crust. Bake the bread for 35 minutes until it is golden and has an inviting aroma. Once baked, remove the bread from the oven and let it cool on a rack. This will allow air to circulate around the bread, keeping its crispy texture. Enjoy each fresh slice, spread with butter or alongside your favorite dishes, and relish the result of your work!
After you have obtained a well-kneaded dough, cover the bowl with a clean towel and let it rise in a warm room for an hour. This stage is crucial, as the yeast will act, and the dough will double in volume, becoming fluffy and airy. Meanwhile, prepare the baking tray you will use. Grease it well with oil or use non-stick baking foil so that the bread does not stick.
Once the dough has risen, roll it out on a floured work surface. Use your palms to give it a slightly elongated shape, being careful not to press too hard so as not to eliminate the air inside. Place the shaped dough in the prepared tray, cover it with a towel or a dish, and let it rise for another 30 minutes to an hour. This is the ideal time to preheat the oven to 230 degrees Celsius.
Before putting the bread in the oven, sprinkle a little flour on its surface. Even though the original recipe does not mention this step, it is recommended to make a few light cuts on the surface of the bread to allow steam to escape during baking, helping to form a crispy crust. Bake the bread for 35 minutes until it is golden and has an inviting aroma. Once baked, remove the bread from the oven and let it cool on a rack. This will allow air to circulate around the bread, keeping its crispy texture. Enjoy each fresh slice, spread with butter or alongside your favorite dishes, and relish the result of your work!
Ingredients
- 510 g of white flour 000, freshly sifted (p.h. recommends about 4 cups of flour, not very full, according to U.S. measurements, and additional flour for dusting - I used a total of 510 g of flour) - 6 g of finely ground sea salt - 295 ml of water (p.h. recommends in the original recipe 1 and 1/4 cups of water, according to U.S. measurements - the cup should not be very full - I used a total of 295 ml of water) - 60 ml of olive oil - 7 g of dry yeast - oil for preparing the baking tray / non-stick baking foil. I wrote down the quantities of the ingredients I used, but during the kneading process (until the dough reaches the desired consistency), you may need a little extra flour or water.