Olive oil couronne

Recipe from: 5/22/2002 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 1 kg cake flour
  • 15 ml salt
  • 22 ml instant yeast
  • 500 ml lukewarm water
  • 100 ml extra virgin olive oil
  • extra flour for dusting


Combine flour and salt and make a well in the centre.
In a small bowl, combine yeast and water, and pour this into the well.
Quickly mix the flour and liquid, then pour in the oil and continue mixing until a fairly soft dough forms (should hold its shape and not stick to your fingers).
Turn out onto a floured surface and gently shape the dough.
Transfer to a baking sheet, cover with a damp tea towel and let rise until almost double in size.
Preheat oven to 230 °C, uncover dough, dust with flour and bake for 10 minutes.
Reduce to 190 °C and bake for a further 20 minutes or until loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Makes 1 large loaf.

Read more on: bake


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