5 minute artisan olive oil bread is the one you need to learn how to make, no matter what type of bread you enjoy. The dough is easy to make, and versatile enough to be used for breads or pizza dough!
I thought that everyone within a 100 mile radius of me knew about “Artisan Bread in Five Minutes A Day“, (affiliate link) By Jeff Hertzberg and Zoe Francois, but I guess I was wrong.
When I first discovered the book a couple of years ago, I decided that everyone had to know about it. It was my go-to birthday gift for my foodie friends, so I bought about 6 copies that year alone. The theory is pretty simple – you make up a large quantity of dough, enough for about 4 loaves of bread, and leave it in your fridge.
It stays good for about 2 weeks, so when you’re ready to make a loaf, grab a hunk of dough. You can make baguettes, pita pockets, or pizza with it, too. There’s no need for that pesky rise, punch down, knead, rise, repeat cycle.
If I’m having a Mediterranean meal, I like to incorporate chopped kalamata olives and fresh rosemary to the dough. Of course, it’s always there for a fast pizza dinner, too.
This 5 minute artisan recipe makes two types of dough: the basic and the enriched dough.
The enriched dough has eggs, and lasts about 1 week in the fridge. If we’re having overnight guests, I make cinnamon rolls, King Cake, or pecan sticky buns with it!
If you’re a bread lover, you really should buy the book.
Here’s the recipe for the 5 minute artisan olive oil dough.
5 Minute Artisan Olive Oil Bread
An easy to make, versatile bread dough.
- 2 3/4 C. lukewarm water (Don't worry about the exact water temperature…just warm)
- 1½ Tbl. yeast (or about 1½ packets)
- 1½ Tbl. kosher salt
- 1 Tbl. sugar ½ c. extra virgin olive oil
- 6½ c. unbleached all-purpose
- Mix the yeast, salt, sugar, and olive oil with the water into a big 5 or 6 qt. container. Mix in the flour, use a spoon or a food processor to incorporate all the flour. Cover (not airtight), and allow to rest at on your counter for around 2 hours. (it will rise and then collapse) Now, just stick it in the refrigerator,covered, until you’re ready to use it. The dough will be pretty soft and sticky looking as this point.
- When you’re ready to bake, grab a hunk of dough, (you determine how much, depending on what you’re planning on making) add enough flour to the dough so that it ‘s not sticky and form into a ball. I am making a basic “boule” or ball shaped loaf.
- Let it rest for about 45 min. on a pizza peel or baking sheet covered with cornmeal. The cornmeal helps the loaf slide easily off the peel and on to the stone in the oven.
- Don’t worry if it hasn’t risen as much as you think it should, it rises more in the oven.
- Heat pizza stone for 20 minute at 450*. Place an empty broiler tray on another shelf.
- Dust top of loaf with flour and slash a pattern into the top.
- Transfer loaf to pizza stone and add a cup of hot water to a pan on the rack below.
- This will make a lot of steam and give the loaf a crusty exterior. Bake for 30 minutes or until nicely browned and firm to the touch. It should sound hollow when you thump your finger on the bottom.
The pizza stone is perfect for both pizza and bread loaves.
This bucket is similar to what I use to both rise the dough and store in the fridge.