Recipe courtesy of Lorraine Pascale
Episode: Simple
Print
Total:
1 hr 50 min
Active:
25 min
Yield:
1 loaf
Level:
Easy

Ingredients

  • 2 cups bread flour, plus more for dusting
  • 1 scant teaspoon sea salt, plus extra for top
  • 2 teaspoons rapid rise dry yeast
  • 1/2 to 3/4 cup warm water
  • 1 tablespoon extra-virgin olive oil, plus more for greasing

Directions

Put the flour, 1 teaspoon salt and yeast into a large bowl. Stirring with a wooden spoon, add enough water until the dough just comes together. Stir in the olive oil. Flour your work surface and knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a tight ball so the top is really nice and taut. Place it onto a floured baking sheet and form it into a long and thin baguette shape, thinner than usual as it will expand while it rises. Cover the tray with lightly oiled plastic wrap so it is airtight but not too tight so the dough has room to expand. Put in a warm place until the dough doubles in size, about 1 hour. I usually leave mine on a chair near the oven. Preheat the oven to 400 degrees F. Uncover the bread and sprinkle on some flour. Put the bread with the shortest edge facing you (or lengthwise) and, starting at the end furthest away from you, hold a pair of scissors so they are parallel to the bread, then tilt them so they are at a 45-degree angle. Make a large cut 4 inches away from the top of the dough, almost as if you were going to snip that bit off but it will still be attached, then take that piece and move it to the left. Make another snip about 4 inches down from the bottom of the last one and move that piece to the right. Keep on doing this until you reach the end of the bread. Sprinkle the top with flour and salt. Spray some water into the oven to create a steamy atmosphere. I usually spray 8 to 10 squirts from a spray bottle, then put the dough into the oven. Bake until the bread is golden brown and sounds hollow when you tap it on the bottom, about 25 minutes.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Olive Oil Muffins

Recipe courtesy of Giada De Laurentiis

Olive Oil Gelato

Recipe courtesy of Debi Mazar and Gabriele Corcos

Basil Beef and Fingerlings with Olive Oil and Coarse Salt

Recipe courtesy of Laura Calder

Olive Oil Oven Fries

Recipe courtesy of Aida Mollenkamp

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Rosemary Olive Oil Cake

Recipe courtesy of Big Sur Bakery

Rosemary Olive Oil Covaccino

Recipe courtesy of Debi Mazar and Gabriele Corcos

Olive Oil Coffee Cake

Recipe courtesy of Karen DeMasco

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here