Italian olive oil bread, made at home | No kneading and no machine required| Home baker EP41 

Martai used a no-kneading and machine-free method to make Italian bread this time. Only had to stir it for 3 minutes the day before, leave it at room temperature for 1 hour, then put it in the refrigerator for low-temperature fermentation, wait for 12-16 hours or more, and try again the next day. Take it out, let it return to room temperature for 1 hour, shape it, and then bake it in the oven at 200 degrees C. After 20 minutes, the hot Italian bread will be out of the oven.
How to enjoy the Italian olive oil bread? The first option is to use [Land of the Queen] fresh olive oil directly sent from Italy, plus [Land of Thunder] balsamic vinegar, and eat it directly with the Italian bread. It will take you back to the Tuscan dining table in seconds. The second option is to pair it with Matthew's signature seafood curry, a fusion of cuisine without borders, which will leave you wanting more.
[Home Baker EP41] Italian Olive Oil Bread
Italian fresh olive oil 20g
High gluten flour 300g
water 210g
Oats 25g
salt 5g
Yeast 4g
Honey appropriate amount
*Oven at 200 degrees C for 20 minutes