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Oil bread.




Type 00 wheat flour

150 grams

Extra virgin olive oil

25 grams


80 grams

Dry brewer's yeast

1 gram


1 gram

White sugar

2 grams

Bakery products from Italy

Oil bread.

Oil bread.

vegan with gluten with good fats

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oil bread.

Soft little pieces, perfect to make the shoe!

Oil bread. step 1

step 1

In a large bowl (I use the mixer with a spiral hook) we collect the flour, salt, sugar, oil and if we use the granular yeast.

Oil bread. step 2

step 2

Add the water flush, working until a soft and tied compound is obtained. If we use fresh yeast (3-4 g), dissolve it in water.

Oil bread. step 3

step 3

Let it rise in a warm place for at least 2 hours or until doubled. I let it rest for 4½ hours around 23 °. If you would like to leave it longer, put it in the fridge to avoid overeating it.

Oil bread. step 4

step 4

We divide the dough into 6 parts (I weighed it and I divided by 6, but because I am precisina). We create a rectangle with a portion and roll it up, leaving the closure at the bottom.

Oil bread. step 5

step 5

For the loaves, I created a sausage with the fingers, starting from the palletta, I crushed it on the table, moving the hands back and forth, a bit 'as when we do the gnocchi.

Oil bread. step 6

step 6

We place in the pan lined with parchment paper and let leaven for an hour. Heat the oven to 200 ° and brush with oil before cooking for 10-15 minutes (must be golden).

Oil bread. step 7

step 7

Baked and let cool completely on a wire rack. An advice! Do not make the rectangles too long, because making too many turns the dough has no way to swell properly and you will get several layers instead of a well honeycombed loaf.

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