Olive Oil Bread That’s Rustic, Fancy, and Stupidly Easy
Okay, real talk: olive oil bread might be the most underrated loaf in the bread world. It doesn’t have the drama of sourdough or the cheesy flash of garlic bread, but what it does have?
Character. Depth. Soul. And, most importantly, that golden, soft, springy texture that makes you want to tear off pieces with your hands like you’re at a rustic Italian dinner party. (Minus the awkward small talk.)
This bread is rich (thanks to the olive oil), slightly chewy, and just works with basically everything—hummus, soups, cheese boards, even straight-up dipped in more olive oil like a fancy appetizer you didn’t have to overthink.
Why You’ll Be Making This Every Week
Let’s not overhype it (lol yes we are), but here’s why this one slaps:
- Soft, springy texture that’s perfect for sandwiches, toast, or soaking up sauce
- That golden crust you want to take a bite of before it’s even cooled down
- Super simple: No mixer, no stress, no long rises
- Olive oil = flavor bomb. It adds depth, moisture, and fancy energy
- Pairs with anything: Sweet or savory, it’s a bread chameleon 🥖
Ingredients (a.k.a. What You Need to Make Bread That Tastes Expensive)
Just a handful of pantry staples—plus a solid olive oil. It does the heavy lifting, so use the good stuff if you’ve got it.
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar or honey (for flavor + yeast fuel)
- 1 packet (2 ¼ tsp) instant yeast
- ¾ cup warm water
- ¼ cup olive oil, plus more for brushing
- Optional: A sprinkle of flaky sea salt or herbs on top for ✨extra✨
FYI: Don’t stress if you only have active dry yeast—just proof it first in the warm water with the sugar before mixing everything else in.
Let’s Bake This Thing: Step-by-Step Instructions
Step 1: Activate Yeast (Only if Using Active Dry)
If using active dry yeast, stir it into the warm water with the sugar and let it sit for 5–10 minutes until foamy. If using instant yeast, skip this step. Instant = shortcut magic.
Step 2: Mix the Dough
In a big bowl, mix the flour, salt, sugar (if you didn’t already use it), olive oil, and the water/yeast combo. Stir until it comes together into a shaggy dough.
Step 3: Knead
Turn the dough onto a floured surface and knead for about 8–10 minutes. Or until it’s smooth, elastic, and you feel like you deserve a snack.
Too sticky? Add flour, a little at a time. Too dry? Drizzle in a bit more water.
Step 4: Let It Rise
Put that baby in a lightly oiled bowl, cover with a damp towel, and let it rise somewhere warm for about 1 hour, or until doubled in size.
Step 5: Shape It
Punch it down (yes, actually punch it—it’s therapeutic), then shape it into a round loaf or an oblong shape. Whatever you’re vibing with. Place it on a parchment-lined baking sheet or in a loaf pan.
Brush the top with a little olive oil for that golden glow.
Step 6: Second Rise
Cover again and let it rise another 30–40 minutes while you preheat your oven to 375°F (190°C).
Step 7: Bake
Bake for 25–30 minutes, until golden brown and your house smells like a Mediterranean bakery. Brush again with olive oil when it comes out if you’re feeling ✨extra✨. Sprinkle some sea salt or herbs on top if you want to flex.
Let it cool (lol yeah right), then slice and devour.
Mistakes to Avoid (So You Don’t End Up with Olive Oil Sadness)
- Skipping the second rise. Yes, it matters. Rushing it = sad flat bread.
- Using meh olive oil. This is the star here—cheap, bitter stuff can mess up the flavor.
- Not kneading enough. You need to work that gluten so it rises properly and holds shape.
- Too much flour. The dough should be soft, even slightly tacky. Don’t overdo it trying to make it “not sticky.” Sticky = flavor. Sticky = life.
Cool Ways to Switch It Up
Want to remix it a bit? Go for it:
- Herbed Olive Oil Bread: Add rosemary, thyme, or oregano into the dough.
- Cheesy Edition: Mix in shredded parmesan or feta for a salty, savory kick.
- Sweet Option: Swap sugar for honey and add a touch of orange zest and cinnamon. Trust me.
- Mini loaves or rolls: Same dough, smaller portions. Bake 5–10 minutes less.
Calories & Nutrition (Ballpark, Don’t Panic)
For 1 slice (assuming 10 per loaf):
- Calories: ~190
- Carbs: 28g
- Fat: 6g (hello olive oil)
- Protein: 4g
- Fiber: ~1g
Not health food, not junk food—just solid, satisfying, middle-ground carbs that make life better.
FAQs (a.k.a. Things I Googled While Baking This)
Can I make it ahead?
Yep. You can make the dough, let it rise, and then refrigerate it overnight. Just bring it to room temp before shaping and baking.
What if I don’t have olive oil?
You can technically use vegetable oil… but it won’t taste the same. Like, at all. Please just get the olive oil.
Can I freeze it?
Totally. Let it cool, wrap it up tight, and freeze. Reheat in the oven for best results.
Can I make it in a Dutch oven?
Sure can. It’ll give you a crunchier crust, just like the artisan version. Preheat the pot just like you would with crusty bread.
Why didn’t it rise?
Your yeast may have been dead (RIP). Or your kitchen was cold. Or it just needed more time. Be patient and warm it up.
Is this good for sandwiches?
Umm… YES. Especially if you toast it first. Add some mozzarella, tomato, and basil—boom, instant panini.
Final Thoughts (Olive Oil Bread = Your New Go-To)
Here’s the deal: this bread feels classy, tastes amazing, and takes way less effort than people will assume. It’s the kind of thing you can whip up on a chill Sunday or bring to a dinner party and look like you have your life together.
Make it once and you’ll be hooked. Make it twice and people will start asking for “your recipe.” Make it three times and suddenly you’re the bread friend. Trust me, it’s a great title to have.
