Olive oil bread (Pane all'olio) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • active dry yeast
  • olive oil
  • all-purpose flour
  • lard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on June 19, 2018

    I went out and let these over-prove, so they turned out a bit like mini ciabattas -- I'd have preferred them to be more roll-shaped. The second rise really only needed an hour at most. They tasted good though; I used a strongly flavoured Spanish olive oil, and duck fat instead of lard because I'm in southwest France, not Italy. Next time I wouldn't sprinkle salt on top -- it made them too salty for my taste.

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