EVOO Sandwich Loaf

  • Preparation: 20 min
  • Cooking Time: 30-35min
  • Serves: 6-8


– 240ml warm Water

– 60ml Whole Milk, warmed

– 7g Active Dry Yeast (1 packet)

– 25g Granulated Sugar

– 55g Coratina or Frantoio EVOO

– 1.5 tsp Salt

– 410g Flour (or a mix of half bread flour, half all purpose flour)


Step 1

Whisk the warm water, warm milk, yeast, sugar in a bowl. Cover and allow it to sit for 5 minutes.

Step 2

Add olive oil, salt, and approximately 1 cup of the flour to the bowl. Beat on low speed for 30 seconds, then pause to scrape down the sides of the bowl before adding another cup of flour. Beat on medium speed, and continue to progressively add flour until incorporated and the dough comes together.

Step 3

Continue to knead the dough, either by hand or in the mixer until the dough is relatively smooth and just slightly sticky.

Step 4

1st rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, and cover the bowl with plastic wrap or a clean kitchen towel. Leave the dough to rise in a warm environment for 1-2 hours or until doubled in size. **

Step 5

Grease a 9×5 inch loaf pan.

Step 6

Once the dough has risen, punch it down to release the air. Lightly flour a work surface and a rolling pin. Roll the dough into a large rectangle, about 8×15 inches – it doesn’t have to be perfect! Starting from the short side, roll the dough into an 8-inch log and place it into the prepared loaf pan.

Step 7

2nd rise: Cover the shaped loaf with a clean kitchen towel and leave it to rise for another hour, or until it’s risen about 1 inch above the loaf pan.

Step 8

Adjust the oven rack to the lower third and preheat the oven to 180°C.

Step 9

Bake for 30-35 minutes or until golden brown on top. If you gently tap on the loaf and it sounds hollow, it should be done.

Step 10

Remove from the oven and allow the bread to cool before slicing.


**note: or leave the dough in the oven with the lights to proof.