olive oil bread recipe

Ingredients:
3 cups all-purpose flour (or bread flour)
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 1/4 cups warm water (about 110°F/43°C)
1/4 cup extra virgin olive oil (plus extra for brushing)
1 teaspoon salt
Optional: Fresh rosemary or thyme for flavor (about 1 tablespoon, finely chopped)
Instructions:
Activate the Yeast:
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy (this indicates the yeast is activated).
Mix the Dough:
In a large mixing bowl, combine the flour and salt. Create a well in the center.
Add the frothy yeast mixture and olive oil to the flour. Stir with a wooden spoon or dough hook until the dough starts to come together. If using herbs, add them at this stage.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding a little flour as needed, until the dough is smooth and elastic. (If using a stand mixer, knead on medium speed for 5-7 minutes.)
The dough should be soft but not sticky.
First Rise:
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Shape the Dough:
After the first rise, punch down the dough to release any air bubbles.
Shape the dough into a round or oval loaf, or place it in a lightly greased loaf pan for a more traditional shape.
Second Rise:
Cover the shaped dough again and let it rise for another 30-45 minutes, until it puffs up slightly.
Preheat the Oven:
While the dough is rising, preheat your oven to 375°F (190°C).
Bake the Bread:
Before placing the bread in the oven, brush the top lightly with olive oil. You can also sprinkle it with flaky sea salt or additional herbs if desired.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
Cool and Serve:
Let the bread cool on a wire rack for at least 10 minutes before slicing. Enjoy warm with olive oil for dipping, or use it for sandwiches and toast.