Ingredients:

  • 3 cups (375g) bread flour
  • 2 ¼ tsp (7g) active dry yeast
  • 1 tsp (5g) granulated sugar
  • 1 ½ tsp (9g) fine sea salt
  • 1 cup (235ml) warm water (105-115°F)
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) water
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Combine 1 cup (235ml) warm water (105-115°F) and 1 tsp (5g) granulated sugar in a mixing bowl, sprinkle 2 ¼ tsp (7g) active dry yeast on top, and let sit for 5-10 minutes until a foamy layer forms.
  2. Stir 2 tbsp (30ml) extra virgin olive oil into the yeast mixture, then gradually add 3 cups (375g) bread flour and 1 ½ tsp (9g) fine sea salt.
  3. Mix until a shaggy dough forms, transfer to a floured surface, and knead for 5-7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free spot for 60 minutes or until the volume has doubled.
  5. Gently punch down the dough to release excess air, shape it into one oval loaf or two smaller baguettes, place on a parchment-lined baking sheet, cover, and let rise for an additional 30 minutes.
  6. Preheat the oven to 425°F (220°C).
  7. Lightly spray the tops of the loaves with 1 tbsp (15ml) water and bake for 25-30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  8. Remove from the oven and immediately brush the crust with 1 tbsp (15ml) extra virgin olive oil.