4 cups bread flour
1 tablespoon yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
12 oz warm water (110 degrees), divided
In the bowl of a stand mixer, stir yeast and sugar into 2 oz warm water, let stand 5 minutes, or until foamy.
Add the extra virgin olive oil to 6 oz warm water. Add the flour to the yeast mixture, using the paddle attachment and the mixer on low, slowly pour the oil/water mixture into the flour. As the dough mixes, slowly pour in the remaining 4 oz of water, until the dough comes together and clears the bottom of the bowl. Switch to the dough hook and knead for 8 minutes. Remove dough and form into a ball. Place dough into a large bowl with the 1 teaspoon of olive oil. Turn dough over, coating with oil. Cover and let rise until doubled in bulk.
Preheat oven to 400 degrees. Portion dough into 24 pieces and form into small balls. Place on a parchment lined baking pan, cover and let rise again for 45 minutes. Uncover and bake in a 400 degree oven for 20-25 minutes or until bread reaches an internal temperature of 205-210 degrees. I find using an instant read thermometer works best when deciding on the doneness of bread.
Extra virgin olive oil
Salt & pepper
Slice or break apart a hot roll , drizzle with 1/8-1/4 teaspoon extra virgin olive oil, sprinkle on a pinch of dried oregano, salt, and black pepper.
Printer friendly recipe