This bread is so soft and delicious! My mom gave me this recipe and it is so amazing! This bread is best served with a little sea salt sprinkled on top and literally drowned in olive oil. Although the bread takes time to rise it will be so worth it!
- 1-package (.25 ounces) active dry yeast
- 1 cup of warm water (110-115 degrees Fahrenheit)
- 2 tablespoons cane sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 3 cups all-purpose flour
- 1 egg + 1 teaspoon cold water (for the egg wash)
- 2 tablespoons melted butter (optional for brushing on top of the bread)
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large bowl add the yeast, warm water, and cane sugar and mix together well with a whisk. Allow the mixture to sit for about 10-15 minutes to allow the yeast to develop. The mixture will look foamy on top after it has rested.
3. After the yeast has developed, add the olive oil and sea salt and whisk to combine. Add 1 cup of all-purpose flour and whisk it in to combine. Add the additional 2 cups of all-purpose flour a cup at a time mixing the flour in with a wooden spoon.
4. Once the dough has come together in a ball, remove it from the bowl and transfer it to a clean lightly floured hard surface. Knead the dough adding additional flour in small amounts as needed for about 5 minutes until it is elastic. Place the dough in a large bowl that has been lightly greased with some olive oil. Turn the dough to coat it with the olive oil and sprinkle some additional flour on top of the dough. Cover it with a clean kitchen towel. Allow the dough to rise until it has doubled in size; about 1 hour.
5. After the dough has risen for about an hour, punch it down and reform it into a ball. Cover the dough and allow it to rise an additional 30 minutes.
6. Remove the dough from the bowl and transfer it to a clean lightly floured surface. Shape the dough into a French bread shape and roll out to about 6 inches wide and 16 inches long. Fold the dough over on itself and press the dough down on the side to form a seam. Fold the tips of the ends under and pinch forming rounded ends. Place the dough onto a large cookie sheet that has been covered with a silpat or parchment paper. Cover it for about 20 minutes to allow the dough to rise until it has doubled in size.
7. Once the dough has finished rising, make shallow diagonal cuts about every 4 inches on the top of the dough. Lightly brush some of the egg wash on the dough and place the bread in the oven. Cook the bread for about 20 minutes. I remove the bread once it is lightly golden on the top and about 195 degrees internal temp. Tip: you can brush the bread with some melted butter about 10 minutes before it has finished cooking. Brush the bread with more butter once it comes out of the oven.
Source: My mom, adapted from allrecipes.com