5-minute artisan olive oil bread is fast and easy to make, and the dough is versatile enough to be used for bread, pizza dough, cake, or even cinnamon rolls. This bread will change the way you make so many recipes!
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How 5 Minute Artisan Bread Changed My Life
I thought that everyone within a 1000-mile radius of me knew about Artisan Bread in Five Minutes A Day, 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 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, and you’re already past the hard part! Besides bread and baguettes, you can make pita pockets or pizza with it too.
There’s also no need for that pesky rise, punch down, knead, rise, repeat the cycle.
If I’m having a Mediterranean meal, I like to incorporate chopped kalamata olives and fresh rosemary into the dough. Of course, it’s always there for a fast pizza dinner, too.
What Can The Dough be Used For?
This five minute artisan recipe makes two types of dough: the basic and the enriched dough, which can be used to make things like a King Cake or Pizza 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!
The basic dough is best for homemade bread and baguettes! It will make a really nice crusty bread with olive oil.
How to Store Artisan Bread With Olive Oil
This bucket is similar to what I use to both rise the dough and store it in the fridge.
You can store your dough in the fridge for around 2 weeks. When you’re ready to bake the olive oil bread recipe, grab the dough and begin!
I also use this pizza stone when baking, which is perfect for both pizza and olive oil bread loaves.
5 Minute Artisan Olive Oil Bread
Ingredients
- 2 3/4 C. lukewarm water Don't worry about the exact water temperature… just warm
- 1½ Tbsp yeast or about 1½ packets
- 1½ Tbsp kosher salt
- 1 Tbsp sugar
- 1/4 C. extra virgin olive oil
- 6½ C. unbleached all-purpose
Instructions
- 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 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.
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