½cupextra virgin olive oil(plus extra for the bowl)
1teaspoonsalt
2 ½ - 3cupsbread flour(plus extra for kneading)
1cupshredded Granny Smith apple
2cupsice
Instructions
Dough
In a bowl or 2 cup liquid measuring cup, combine the warm water, yeast, and sugar. Let sit for 5 Minutes or until the yeast has proofed and becomes frothy.
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. Turn the mixer on medium low and slowly incorporate the yeast mixture. Continue to knead until the dough becomes shaggy, about 3 Minutes.
Slowly drizzle in the olive oil until the dough forms a ball. Add in the shredded apples until combined.
Brush the bowl and the dough lightly with olive oil. Using plastic wrap or a slightly damp towel, cover and let rise for one hour, or until doubled in size.
Bake
Place a sizable stainless steel container (I use a roasting pan) on the bottom shelf of the oven and preheat to 400°F
Turn the dough out onto a lightly floured work surface and shape into a ball, using the sides of your hands to tuck the dough tightly under while rotating the ball. This should make the dough tight. Use a sharp blade to cut a large X into the top of the bread. Transfer to a baking stone or sheet pan and let rise 10 Minutes.
Put the pan on the middle rack of the oven and quickly add the ice to the stainless steel container on the bottom shelf. Close the door quickly and cook for 35 Minutes. Remove from the oven, let cool and serve.