Soft, Fragrant Homemade Bread with a Golden Crust and Rich Extra-Virgin Olive Oil Flavor
This Olive Oil Bread is a simple homemade loaf with a tender, airy interior and beautifully crisp golden crust. Olive oil adds richness and helps keep the bread soft, while a little salt and sugar balance the flavor. Similar olive-oil bread recipes use flour, yeast, water, salt, and olive oil as the core ingredients.
Why You’ll Love This Recipe
- Simple pantry ingredients
- Soft and flavorful inside
- Crisp golden crust
- Excellent with soups and stews
- Perfect for sandwiches
- Delicious dipped in olive oil
- Easy to customize with herbs, garlic, or olives
Ingredients
- 3 cups (375 g) all-purpose or bread flour
- 1 packet (2¼ teaspoons / 7 g) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (240 ml) warm water
- ¼ cup (60 ml) extra-virgin olive oil
- Extra olive oil, for the bowl and brushing
Optional Toppings
- Fresh rosemary
- Dried oregano
- Flaky sea salt
- Minced garlic
- Black or green olives
Instructions
Step 1: Activate the Yeast
Pour the warm water into a large mixing bowl.
Add the sugar and yeast and stir gently.
Let stand for 5–10 minutes, until the mixture becomes slightly foamy.
Step 2: Make the Dough
Add the olive oil and stir.
Add the flour and salt gradually, mixing until a soft, slightly sticky dough forms.
If the dough is extremely sticky, add flour 1 tablespoon at a time. Avoid adding too much flour because a slightly soft dough produces a lighter loaf.
Step 3: Knead
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until smooth and elastic.
Alternatively, use a stand mixer with a dough hook.
Step 4: First Rise
Lightly oil a large bowl.
Place the dough inside and turn it once so the surface is coated with oil.
Cover with plastic wrap or a clean kitchen towel.
Let rise in a warm, draft-free place for approximately 1 hour, or until doubled in size. Olive-oil bread recipes commonly use a first rise until the dough has doubled.
Step 5: Shape the Bread
Punch the dough down gently to release excess air.
Shape it into a round loaf or oval.
Place it on a lightly oiled baking sheet or in a lightly oiled baking dish.
Cover and allow it to rise again for approximately 30–45 minutes, until noticeably puffy.
Step 6: Add the Olive Oil
Preheat the oven to 425°F (220°C).
Brush the surface generously with olive oil.
If desired, make a few shallow cuts across the top.
Sprinkle with rosemary, oregano, or flaky sea salt.
Step 7: Bake
Bake for approximately 30–35 minutes, until the loaf is deeply golden and sounds hollow when tapped.
For a particularly crisp crust, start with a hot oven and avoid opening the door during the first part of baking. Similar olive-oil bread recipes bake around 30–35 minutes at high heat.
Step 8: Cool
Transfer the bread to a wire rack.
Brush the hot crust with a little additional olive oil if desired.
Allow it to cool for at least 20–30 minutes before slicing.
Tips for the Best Olive Oil Bread
Use good olive oil
Because olive oil is one of the main flavors, a good-quality extra-virgin olive oil makes a noticeable difference.
Don’t add too much flour
The dough should be soft and slightly tacky rather than stiff.
Give the dough enough time to rise
The dough should visibly double rather than relying strictly on the clock.
Don’t slice it immediately
Freshly baked bread continues to set as it cools. Cutting too early can give you a gummy interior.
Delicious Variations
Rosemary Olive Oil Bread
Add 1–2 tablespoons fresh chopped rosemary to the dough or sprinkle it over the top.
Garlic Olive Oil Bread
Mix minced garlic with the olive oil used for brushing.
Olive Bread
Fold ½–1 cup chopped black or green olives into the dough. Olive and rosemary additions are common variations for this type of bread.
Mediterranean Herb Bread
Add oregano, thyme, rosemary, and flaky sea salt.
Cheesy Olive Oil Bread
Sprinkle the top with Parmesan or shredded mozzarella during the final few minutes of baking.
Serving Suggestions
Serve warm with:
- Extra-virgin olive oil
- Balsamic vinegar
- Tomato soup
- Beef stew
- Chicken soup
- Pasta
- Roasted vegetables
- Cheese and olives
- Grilled meats
It’s especially good simply torn into pieces and dipped in olive oil with a little flaky salt.
Storage
Store the cooled bread in an airtight container or bread bag at room temperature for up to 3–4 days. Olive oil can help this style of bread retain moisture longer than lean bread.
For longer storage, slice and freeze for up to 2–3 months.
Reheat frozen slices in a toaster or warm oven.
Frequently Asked Questions
Can I use whole-wheat flour?
Yes, but replacing all the flour with whole-wheat flour will produce a denser loaf. For a lighter texture, replace about 25–30% of the white flour with whole-wheat flour.
Can I make this without a stand mixer?
Absolutely. It can be kneaded completely by hand.
Can I make it overnight?
Yes. After kneading, cover the dough and refrigerate it overnight. Let it come closer to room temperature and complete the final rise before baking.
Can I turn it into focaccia?
Yes. Instead of shaping a tall loaf, press the dough into a generously oiled baking pan, make dimples with your fingertips, add olive oil and herbs, and bake until golden. Olive-oil bread and focaccia use very similar dough techniques.
Final Thoughts
Olive Oil Bread is one of those simple homemade breads where a few quality ingredients make all the difference. The combination of soft, airy bread, a crisp golden crust, and fragrant olive oil makes it perfect for dipping, sandwiches, soups, or simply eating warm from the oven.
