Olive Oil Breads

Olive oil dough is fantastically versatile. It most resembles a ciabatta dough with a few minor changes. A basic olive oil dough recipe can be adapted and used to make panini, flatbreads, pizza dough, schiacciata or grissini.

Olive oil dough contains milk, extra virgin olive oil and also relies on a ferment (in this case day-old dough), which is added to the mix halfway through. The milk helps to preserve the loaf and also makes the interior crumb consistent. The extra virgin olive oil acts as a preserving agent and adds flavour. The ferment helps in a couple of ways. It has a role in aiding proving, but its main purpose is to change the texture and flavour of the dough. Without the ferment, the dough would be lighter and airier. With ferment added, the bread will have a denser, slightly sour crumb. You may prefer not making the ferment for your first dough and trying the lighter version instead. In any case, it will give you a chance to compare a dough with ferment and one without.