Breadmaker Italian Olive Oil Table Bread

Ingredients

• 170 g (3/4 cup minus 2 tsp) lukewarm water, about 80°F/27°C
• 1 tbsp extra-virgin olive oil
• 250 g (2 cups) Polselli Classica 00 Flour
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1 tsp instant or bread-machine yeast

Instructions

1. Add the water and olive oil to the breadmaker pan. Cover evenly with the 00 flour, then place the sugar and fine sea salt in separate corners. Make a shallow well in the center of the flour and add the yeast without letting it touch the liquid; if your machine specifies a different loading order, follow its manual.
2. Lock the pan into the breadmaker. Select the Basic or White Bread cycle, the smallest available loaf size—ideally 1 pound—and a light crust.
3. After 5 minutes of kneading, open the lid and inspect the dough. It should gather into a soft, slightly tacky ball that clears most of the pan. If it looks like batter, add 00 flour 1 teaspoon at a time; if dry crumbs remain, add water 1 teaspoon at a time. Make only the correction it needs—the beauty of this flour is its tenderness.
4. Close the lid and let the full cycle run, usually 2 hours 45 minutes to 3 hours 15 minutes. The loaf is ready when evenly risen and golden, with a center temperature of 190–200°F (88–93°C).
5. Remove the pan promptly, turn out the loaf, and cool it on a rack for at least 30 minutes so that beautiful fine crumb can set. Slice and serve with good olive oil or alongside dinner. DUNZO!