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“Crispy on the outside and fluffy on the inside, this simple but delicious bread originates in Italy and is great spread with salted butter or dipped in olive oil. (photo coming soon)”
READY IN:
2hrs 20mins
SERVES:
7
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the yeast and sugar in a small bowl with the water. Stir well and set aside for 10 minutes, or until the mixture froths.
  2. Place the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.
  3. Knead on a lightly floured surface for 5-7 minutes, or until smooth, soft and elastic. Place in a clean, lightly oiled bowl, cover with a damp cloth and stand in a warm place for 1 - 1 1/2 hours, or until the dough has doubled in size.
  4. Punch down the dough with your fist to expel the air. Gently knead a few times and place on a lightly oiled oven tray. Using your fingertips, press the dough into a 30 x 18 cm (12 x 7 in) rectangle. Cover and leave in a warm place to rise for 40 minutes to an hour.
  5. Preheat the oven to 220*C (425*F, Gas Mark 7). Press dimples into the surface of the dough. brush well with extra virgin olive oil and sprinkle with sea salt. Bake for 20 minutes, with a tray of boiling water on the shelf underneath to keep the bread from drying. Enjoy!

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