olive oil bread

 https://anitalianinmykitchen.com/olive-oil-bread/

Ingredients

• 1/2 teaspoon active dry yeast (1.4 grams)
• 1/2 cup + 3 tablespoons water (lukewarm) (162 grams)
• 3/4 teaspoon honey (5.30 grams)
• 2 cups flour (all purpose or bread flour) (250 grams)
• 1/2 teaspoon salt (2.85 grams)
• 3 tablespoons olive oil (40 grams)

Instructions

• In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes.  Then stir.
• In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil.  With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
• Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
• Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
• Pre-heat oven to 400F (200C).
• Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound.  Let cool or eat warm.  Enjoy!

**You can also roll the dough balls into a long rectangle shape and roll up (see photo).