Ingredients for Yeasted Olive Oil Pastry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Yeasted Olive Oil Pastry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Yeasted Olive Oil Pastry
- In a large bowl, dissolve 1 teaspoon of active dry yeast in 1/2 cup warm water (105-115°F). Add 1 tablespoon of sugar and let stand until creamy, about 5 minutes.
- Beat in 1 large egg and 1/4 cup extra virgin olive oil.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Avoid overkneading.
- Shape the dough into a ball.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Gently turn the dough out onto a lightly floured surface and knead a couple of times.
- For a galette, use the entire dough. For a double-crust pie, divide the dough in half.
- Shape each piece into a ball, cover loosely with plastic wrap, and let rest for 5 minutes.
- Roll out the dough into thin rounds (as needed for your recipe or to line oiled pans).
- If not using immediately, freeze the dough to prevent over-rising. The dough can be transferred directly from the freezer to the oven.
- Bake according to your chosen recipe.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
12g
Fat
47g
Carbs
65g
