Olive oil bread

Difficulty: ★★☆


  • 400 g flour
  • 5 g salt
  • 15 g extra virgin olive oil
  • 4.6 g dehydrated baker’s yeast (1 sachet)
  • 245 ml water (approximately)

Category: Appetizers


Incorporate all the ingredients (in the order they are written) into the glass of our MGF MagChef food processor. Select temperature 0 °C, speed 2, time 2 minutes 30 seconds and press the “Start” button.
Once the kneading time is over, sprinkle some flour on the table, knead very lightly and shape into a boule. Place the dough in a floured bowl and cover with a thin cloth. Leave to rise for 2 hours or until dough doubled in volume, more or less.
Remove the dough from the bowl, give it the desired shape and place it on an ovenproof dish. It is advisable to place a non-stick baking sheet to cover the dish if possible. Leave it to rise for a further 30 or 40 minutes and preheat the oven to 220 °C.
When baking the bread, place a container with water, lower the intensity of the oven to 190 °C and insert the bread.
Bake it for approximately 50 minutes.