|Chef Madeleine Dee's 90-Minute Olive Oil Bread with Fresh Rosemary|
A couple weeks ago, I wanted bread. No, I NEEDED bread. And I didn't want to wait. So, I got out my flour and I made some. I cheated quite a lot on typical bread technique, and I expected it to be awful. But what came out of the oven (despite literally making up the measurements as I went) was beautifully browned, crunchy on the outside, soft on the inside. It was really good! And you know how Italian restaurants always serve warm bread with olive oil for dipping? Well, this is just as good because there's olive oil already inside the bread! It wasn't the most gorgeous loaf ever (the shape is a little different every time), and it's not going to win any competitions against handmade baguettes in France, but for what it is, it's AMAZING. :) Also, it's incredibly inexpensive to make and you know exactly what's in it, unlike most bread from the grocery store. And it only took an hour and a half from mixing to eating. (!) I know, right? Yeah. Want the recipe? Scroll on down, buddy.
Chef Madeleine Dee's 90-Minute Olive Oil Bread
1 tbsp. FAST RISE yeast
1 tbsp. light brown sugar
1.25 cups luke warm water
3/4 tsp. kosher salt, plus a little extra for sprinkling over the loaf
2 tbsp. extra virgin olive oil, plus extra for brushing onto loaf
2 tsp. finely-chopped FRESH rosemary, optional (only use 1/2 tsp. dried if you don't have any fresh)
3 cups All-Purpose flour, plus about 1/4 cup extra for kneading
Parchment paper, for baking
A pastry brush or a folded napkin/paper towel
1. Preheat your oven to 400*F. In the bowl of your stand mixer (fitted with the paddle attachment), combine the yeast and the brown sugar with the luke warm water on low speed until well incorporated. Turn off the mixer and let the yeast bloom for about 5 minutes, or until it foams and the color of the mixture is a tan/khaki shade.
2. Turn the mixer to a low setting and mix in the 3/4 tsp. salt, the finely chopped rosemary, and the olive oil. Letting the mixer run, add in the 3 cups AP flour 1/4 cup at a time. Don't take too long - just scoop, add, scoop, add, etc. As it mixes, it will gather around the paddle and pull away from the sides. When it's smooth and all the flour has incorporated into the dough, immediately turn it off. Scrape the dough gently from the paddle and scoop underneath of it so that it isn't sticking to the bottom of the bowl. Cover quickly with a cloth or towel.
3. SUPER FAST BREAD PROOFING: Microwave about 1.5 cups water in a glass measuring cup with a handle for 5 minutes. Immediately (and carefully) remove the cup, put your covered dough inside as quickly as you can, and shut the microwave door! Let proof for 15 minutes.
4. Once proofed, line a baking sheet with parchment paper and spray it lightly with cooking spray or olive oil. Sprinkle a clean countertop with the extra 1/4 cup flour, then turn the dough out onto the counter and gently knead only 2-3 times. Shape into an oval (or get fancy - I don't know what kind of bread-shaping magic you have up your sleeve), and carefully lay the dough onto your greased parchment. Lightly coat the loaf with olive oil and sprinkle it all over with a couple pinches of salt. Use scissors or kitchen shears to cut 3 or 4 shallow slits in the top.
5. Bake for 30-33 minutes. It will be golden brown, it will smell amazing, and it will sound hollow when gently knocked with your knuckles. Remove from oven and let rest on a cooling rack for about 20 minutes before serving.
It's best warm and definitely best eaten right when you make it.
However, it makes great sandwiches the next morning/afternoon.
It's especially good with a fried egg on top and bacon. :)
Consume within 24 hours for optimum freshness (it gets stale pretty fast),
but I seriously doubt it will last past dinner.