Olive Oil Dough (mybakingaddiction)

2 3/4 c lukewarm water
1 1/2 T yeast (2 pkgs)
1 1/2 T Kosher salt
1 T sugar
1/4 c extra virgin olive oil
6 1/2 c flour

In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 qt) bowl working with a wooden spoon, mix the yeast, salt, sugar and olive oil with the water. Mix in the flour without kneading. This process is incredibly simple with a stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour. Transfer dough to large (5 qt) bowl or lidded food container. Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top), approx 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days. Note: This recipe can be easily doubled or halved. Makes 4, 1 lb loaves.



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