I first stumbled upon Ashley Rodriquez's olive oil bread recipe last year, early fall. I've made countless loaves and I have a hard time saying no to a slice (or two, or three). Each bite of warm bread deserves a small chunk of cold butter in my opinion.
Not long before Christmas, I made the mistake (the very delicious mistake) of adding chopped bittersweet chocolate to the dough and it was life changing (and belly expanding). Preston and I ate a slice every morning for a week straight. We would lightly toast it and then smear homemade ricotta drizzled with vanilla bean honey on each and every bite (the more the better). Oh my! It was perfection! (We even shared a slice with the washing machine repair man who was fixing our washing machine a couple days before Christmas. Ugh!)
This afternoon I started planning my mama's birthday breakfast because this Thursday is her birthday. I'm always looking for an excuse to have my family and friends over to share a meal and a birthday is always a good excuse to gather those I love around my kitchen table. Not long after I started making plans my mama sent a text to me with a birthday request for homemade ricotta cheese and just like that, dark chocolate olive oil bread (along with a side of the requested ricotta cheese) quickly made its way onto her birthday breakfast menu.
Happy Birthday Mama! May this coming year be filled with all kinds of wonderful! I love you with all of my heart!
Homemade Olive Oil Bread
2 1/4 teaspoons active dry yeast
1 teaspoon honey
1 cup lukewarm water
1/3 cup great quality extra virgin olive oil
3 cup all-purpose flour
2 teaspoons kosher salt
8 ounces bittersweet chocolate, chopped
In a large mixing bowl, combine yeast, honey, and water. Stir to combine and let rest for 5 minutes, or until yeast begins to foam. Add the olive oil, flour, and salt and stir to combine into a shaggy ball. Place shaggy dough ball on a lightly floured surface and knead for 1 minute until dough is smooth and a round ball forms.
Brush a little olive oil inside the empty mixing bowl and place dough back into the bowl, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.
Once doubled, place dough on a lightly floured surface and press dough into a rectangle. Spread half of the chopped chocolate and fold in both sides like you are folding a business letter. Press gently into a rectangle again and sprinkle with the remaining chopped chocolate. Fold again as you would a business letter and then tuck sides under, forming dough into a ball.
Preheat oven to 375° F. Place dough on a parchment lined baking sheet, brush with olive oil and allow to rise again for 30 minutes, lightly draped with plastic wrap to cover. Just before baking, sprinkle with flake salt.
Bake for 30 minutes or until deep golden brown. Remove bread from oven and brush loaf of bread with additional olive oil if desired.
Recipe slightly adapted from Live.Love.Lux
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