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Olive Oil and Sea Salt Bread Boule

This bread boule is perfect for dipping and sopping with soups, extra saucy mains, and sandwiches and toast.
Round artisan bread loaf with slices, olive oil, and sea salt on a marble surface. - Olive Oil Times
Olive Oil & Sea Salt Bread Boule
By Patterson Watkins
Jun. 27, 2023 21:10 UTC

Let’s get bak­ing with this awe­some and easy Olive Oil & Sea Salt Bread Boule recipe. This bread boule is per­fect for dip­ping and sop­ping with soups, extra saucy mains, and sand­wiches and toast. 

We use the Dutch oven bak­ing method with this bread recipe, where the loaf is cooked entirely in a pot! The Dutch oven cre­ates a cen­tral­ized heat and moist air con­vec­tion within the pot. Resulting in a nice airy loaf with a delight­fully crisp crust. EVOO is an impor­tant com­po­nent of this recipe, pro­vid­ing mois­ture, struc­ture, and fla­vor. There’s a scrump­tious ele­ment of fresh­ness and pep­per­i­ness when it comes to medium-inten­sity extra vir­gin olive oil, and we love it here in this recipe.

Olive Oil & Sea Salt Bread Boule

Olive Oil & Sea Salt Bread Boule

5from3votes
Course: Sides, BreadDifficulty: Medium
Servings

6

serv­ings
Prep time

30

min­utes
Cooking time

1

hour 

This freshly baked boule will last a cou­ple of days at room tem­per­a­ture. It can also be frozen for 2 – 3 months, thawed, and reheated for later use. 

Ingredients

  • 3teap­soonsdry active yeast

  • 1tea­spoongran­u­lated sugar

  • 1 1/4cups warm water

  • 3cups all-pur­pose flour

  • 1tea­spoonflaky salt (plus extra for sprin­kling over the dough) 

  • 1/4cupmedium intense extra vir­gin olive oil (plus extra for brush­ing) 

Directions

  • Sprinkle yeast and sugar over the warm water and set aside for 5 – 10 min­utes to acti­vate the yeast (the yeast will get a lit­tle foamy).
  • Meanwhile, place flour and salt in the bowl of an elec­tric mixer fit­ted with the dough hook attach­ment and stir to com­bine.
  • With the mixer run­ning on low, slowly pour in the yeasty water and olive oil until a shaggy dough forms, about 2 min­utes. Increase the speed to medium and knead the dough for 4 – 5 min­utes or until the dough is smooth and slightly tacky. Add a lit­tle more flour (1 table­spoon at a time) if your dough is super sticky.
  • Remove the bowl from the mixer (or trans­fer the dough to another large bowl), cover with plas­tic wrap, and set aside in a warm spot to rise for 2 hours.
  • Sprinkle a clean work sur­face with a light dust­ing of flour, remove the dough from the bowl, and knead for 3 min­utes. Roll the dough into a large ball, return to the bowl, cover, and set aside to rise for another 2 hours. 
  • After the sec­ond round of rest­ing and ris­ing, pre­heat your oven to 450°F, rear­rang­ing the racks to accom­mo­date your Dutch oven. Once the oven has reached 450°F, place your Dutch oven (along with the lid) in the oven to pre­heat for 1 hour.
  • When there is approx. 30 min­utes remain­ing on the pre­heat. Remove the dough from the bowl, knead for another 3 min­utes, and reform it into a ball. Keep the dough cov­ered (you can return it to the bowl) until the Dutch oven has pre­heated. 
  • Carefully remove the pot from the oven and trans­fer the dough, plac­ing it in the cen­ter of the pot. Brush the dough with 2 – 3 table­spoons of olive oil and sprin­kle with a hearty table­spoon of flaky salt. Cover the pot with the pre­heated lid and return to the oven. Bake, cov­ered, for 45 min­utes.
  • After 45 min­utes, remove the lid, and bake, uncov­ered, for 15 min­utes. Remove the pot from the oven, care­fully remove the bread boule from the pot, and set aside to cool on a wire rack for 15 – 30 min­utes before slic­ing and serv­ing.

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