Instructions
Step 1: Activate the Yeast
If using fresh yeast or active dry yeast, dissolve it in lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until frothy. Instant yeast can be mixed directly with the flour.
Step 2: Combine Ingredients
In a large mixing bowl, combine the flour and salt.
Make a well in the center and add the water (with yeast if activated) and olive oil (if using).
Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
Tip: To test if the dough is ready, poke it lightly with a finger. It should bounce back slowly.
Step 4: First Proof
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel.
Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
Step 5: Shape the Dough
Punch down the dough gently to release air.
Shape it into a loaf, rolls, or even a flatbread.
Variation: For a rustic ciabatta, stretch the dough into an oval and bake without further shaping.
Step 6: Second Proof
Place the shaped dough on a parchment-lined baking tray or in a loaf pan. Cover again with a towel.
Let it rise for 30-45 minutes until puffy.
Step 7: Bake
Preheat your oven to 220°C (430°F).
Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Let it cool on a wire rack before slicing.
Variations and Tips
Herb-Infused Dough: Add 1 tsp dried rosemary, thyme, or oregano to the flour for an aromatic twist.
Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour. Add an extra 2-3 tbsp of water if the dough feels too dry.
Dairy-Free: This recipe is naturally dairy-free, but ensure any optional additions (like spreads) align with dietary needs.
No Oil Option: For a crustier bread, omit the olive oil.
