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Fresh-and-Fast Olive Oil Bread Dough
MAKES ABOUT 1 LB [455 G], ENOUGH FOR 12 ROLLS, 1 FOCACCIA BREAD, OR ABOUT 72 BREADSTICKS
ACTIVE TIME 10 MINUTES
TOTAL TIME 15 MINUTES
3
/
4
cup [180 ml] warm water (105°F [40°C])
1
1
/
2
tsp honey
2
1
/
4
tsp active dry yeast
1
1
/
2
Tbsp extra-virgin olive oil
1
1
/
2
cups [210 g] all-purpose flour
1
/
2
cup [70 g] white whole-wheat flour
3
/
4
tsp sea salt
1.
In a large bowl, combine the water and the honey and stir to dissolve.
Sprinkle the yeast over the water and let it sit for 5 minutes.
Add the olive oil and whisk to combine.
Add both flours and the salt and stir with a wooden spoon until the mixture becomes a sticky mass, about 1 minute.
Transfer the dough to a stand mixer fitted with a dough hook and knead on medium speed until smooth and elastic, about 4 minutes.
(Alternatively, knead by hand on a lightly floured surface until smooth and elastic, 8 minutes.)
2.
Use immediately in a recipe, or flatten into a 6-in [15-cm] disk and freeze in a zip-top plastic freezer bag for up to 3 months.
Defrost overnight in the refrigerator before using.