THE oil bread they are a real trump card: quick to make, they remain soft and fragrant for a long time, resisting up to 3 days and thus resulting in the perfect joker to put on the table for a dinner organized at the last minute or as bread to be eaten daily. They are prepared with very few ingredients: flour, water, yeast, salt and oil. Homemade bread it is completely different from the one bought and you will also notice it when preparing sandwiches with oil: you will feel the taste of home, of genuine and healthy ingredients. Oil sandwiches lend themselves very well to being stuffed with cold cuts and cheeses, to be served in a party buffet for children and adults and as a snack. This recipe plans to use a much smaller amount of oil compared to others, so you will have very light and less caloric sandwiches, while still ensuring the right softness.

Preparation

1

In a small bowl, dissolve the yeast with the water. Sift the flour into a large bowl, then pour the water with the yeast and start kneading with the spatula.

2

Transfer the dough to a work surface and knead with your hands. Gradually add the extra virgin olive oil and knead until you obtain a soft and elastic dough. It will take about 10 minutes.

3

Transfer the dough into a bowl, cover with transparent film and let it rise for 2 hours at room temperature. You can also make it rise in the oven off with the light on.

4

Once the leavening time has passed, transfer the dough onto a lightly floured work surface and, with the help of a rolling pin, roll it out into a rectangle.

5

Brush the dough lightly with oil, then cut it into strips with the help of a sharp knife or a washer.

6

Roll up each strip and place the loaves on a baking sheet lined with parchment paper. Space each roll about 4 cm apart. Brush the surface of each oil with oil. Cover with a cloth and let rise for 1 hour.

7

Heat the oven in ventilated mode to 180°. When it reaches temperature, place the sandwiches in the oven and cook for 30 minutes. Once cooked, remove from the oven and leave to cool completely.

Advice and tips

If you only have dry yeast at home, you can use it instead of fresh, in an amount of 2.5 g.

If you prepare the oil sandwiches in a very hot environment, it may take less time for them to rise. Check the dough from time to time: it will be ready to be rolled out when it has doubled its volume.

storage

The oil sandwiches are kept in sealed bags for food up to 3 days.

You can freeze them when they have completely cooled down after baking. Then let them defrost at room temperature. It is not recommended to defrost them in the microwave.