Made without a long wait for the dough to rise, this bread comes from yeast activated in warm water and kneaded into flour and olive oil for a short rest. With no dairy in it at all, it makes a practical choice for a lunchbox or a late-night snack.
Stir the sugar and yeast into the lukewarm water and let it sit for 5 minutes until it turns foamy.
Add the flour, salt and olive oil to the foamy yeast mixture and knead quickly into a smooth dough, then cover it and let it ferment in a warm spot for 10 minutes.
Shape the dough into a long loaf and bake in an oven preheated to 220°C until the top turns golden.
Let the bread cool slightly, slice and serve.
Make sure the water is only lukewarm; water that is too hot kills the yeast and the dough will not rise at all. Allergens: contains gluten (flour).
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