Please enjoy this Rustic Olive Oil Bread recipe from my latest YouTube video. Baked in a Dutch oven, this country “boule” (ball-shaped) loaf boasts a crackling-crisp crust and a moist crumb. I like to mix and knead the bread entirely by hand, but you can certainly use a standing mixer outfitted with a dough hook to do the “heavy lifting” for you.

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Rustic Olive Oil Bread

This round loaf or "boule" has a crackling-crisp crust and moist crumb. It is very easy to make.

Prep Time15

Cook Time45

Course: bread

Servings: loaf

Ingredients

555 grams (4 cups) all-purpose flour
2 1/4 teaspoons active dry yeast
2 teaspoons salt
12 ounces warm water (110° F)
1 tablespoon extra-virgin olive oil (plus more for greasing)

Instructions

Mixing, kneading, and proofing the dough:

In a large mixing bowl, stir together the flour, yeast, and salt. Then add the water and olive oil and stir until a stiff, shaggy dough develops -- about 30 seconds. Tip the dough onto a non-floured surface. (If the dough is too sticky to knead, grease your work surface and your hands with olive oil.) Knead the dough until it becomes smooth and elastic -- about 10 minutes. Grease the mixing bowl with olive oil. Add the dough to the bowl, and then flip the dough to grease its other side. Cover the bowl with a damp towel. Allow the dough to proof in a warm location until it has doubled in volume -- about 2 hours.

Forming the dough and the second rise:

When the dough has doubled in volume, gently punch it down and pat it out. Form the dough into a tight ball, and pinch the seam to seal it. Place the ball seam-side down in the greased bowl. Once again, grease the bowl with olive oil. Add the dough seam-side down to the bowl. Lightly dust the top of the dough with flour. Cover with the damp towel, and allow to rise until doubled in volume -- usually 30 to 45 minutes.

Heating the Dutch oven:

While the dough is on its second rise, put a 4 or 5 quart Dutch oven with its lid on in the oven. Heat the oven to 450°F.

Baking and cooling the bread:

When the dough has doubled in volume, once again sprinkle its top with flour. Then remove the ripping-hot pot from the oven, and place it on your protected work surface. Flip the dough into the pot, its seam side now facing up. Cover the pot with its hot lid, and return it to the oven. Bake for exactly 30 minutes. Then uncover the pot, lower the oven temperature to 400°F, and continue to bake until the crust browns and splits at the seam -- 10-15 minutes. Transfer the bread to a wire rack. Cool completely before slicing.