Alberto's Oil Bread

Ingredients for 4 servings:

• 300 g flour, 405
• 155 g water, lukewarm
• 17 g yeast, fresh
• 45 g extra virgin olive oil
• 2 tsp salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Basic dough: 50g flour 30g lukewarm water 2g fresh yeast Knead these ingredients together thoroughly, cover and let rest until the dough has doubled in size. Bread dough: 250g flour 125g water 45g olive oil 15g fresh yeast 2 teaspoons of salt (approx. 10g) Dissolve 15g yeast in the water and add the liquid to the flour along with a tablespoon of oil and the salt and mix thoroughly. Do not overknead. Roll the dough into a short baguette shape and let it rise, covered, for about 20-30 minutes. Use a rolling pin to form a sheet of dough approximately 30×50 cm. Add half of the remaining oil and spread it evenly with your finger, taking care not to go over the edges. Fold both narrow sides towards the middle, then fold the other side over on top of each other. Press down lightly and use the rolling pin to roll out another sheet of dough measuring 40×60 cm. It doesn’t matter if some oil leaks out; it’s unavoidable. Spread the remaining oil over the dough again with your finger. Now, starting from the narrow side, loosely roll the dough and place it on a baking sheet lined with parchment paper, seam down. Make two deep cuts across the top with a very sharp knife. Brush the dough with oil. Cover with a cloth and let it rise for about 45-50 minutes. Bake in a preheated oven at 200°C for about 30-35 minutes.