Olive Oil Bread
adapted from Carol Field’s The Italian Baker
- 2 1/2 tsp yeast
- 1 1/4 cup warm water
- 3 1/3 tbsp olive oil
- 3 tsp lard, melted and cooled
- 3 3/4 cups flour
- 2 tsp salt
- olive oil and sea salt for topping
Sprinkle yeast over water and let sit about 5 minutes or until it gets creamy. Stir in the oil and the lard and then with dough hook and mixer on low, slowly add the flour and salt.
Knead with machine 5 to 7 minutes or until dough is velvety and elastic.
Place dough in a lightly-oiled bowl and cover with a kitchen towel and let rise until doubled.
Punch down and divide dough into 12 equal pieces. Roll into tight balls and place on a parchment-lined cookie sheet – 6 per sheet – in a ring – about 1-1 1/2 inches apart.
Cover with a kitchen towel and let rise again until doubled.
Preheat oven to 400°F.
Lightly brush rolls with olive oil and sprinkle with coarse salt. Bake 30-35 minutes.