Olive Oil Dough Master Recipe
By Yankee Magazine|Feb 21 2008|
Makes 4 1lb loaves. This recipe is easily doubled or halved
Ingredients
2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Instructions
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container
2. Mix in the flour without kneading, using a large wooden spoon.
3. Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you’ll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use…keep the remaining covered loosely in the refrigerator.
