olive oil bread

Stage 1
Tip the flour into a blending bowl. For simple mix dried yeast, mix this into the flour. For new yeast, disintegrate it and rub into the flour as you would with margarine while making baked good. Add the salt and sugar.

Stage 2
Heat up the pot and measure 100ml into a container. Top up with cold water to the 300ml imprint. Test the temperature with your finger - it ought to feel impeccably hand-hot. Add the oil.

Stage 3
Make a well in the focal point of the dry fixings and pour in the fluid at the same time. Blend rapidly utilizing your hands or a wooden fork to make a delicate and somewhat tacky batter. Wipe the batter around the bowl to get any free flour.

Stage 4
Sprinkle the work surface with flour and tip out the mixture. Ply by extending it away from you, then collapsing it in half towards you and driving it away with the impact point of your hand. Give it a quarter turn and rehash, fostering a cadence.

Stage 5
At the point when the mixture is smooth, set it back into the blending bowl, cover with a tea towel and pass on to rest for 1 hr (don't bother tracking down a warm spot). The mixture is prepared when it springs back when you press it with your finger. (At this stage, you can add different flavorings - see 'Works out in a good way for', right).

Stage 6
Tip batter onto a floured surface, work to eliminate air bubbles. Shape into a round, put on an oiled baking sheet and slice top with sharp blade. Cover and ascend for 30 mins. Heat broiler to 240C/220C fan/gas 8. Heat for 30-35 mins until sautéed and fresh.