There’s something undeniably comforting about the aroma of fresh bread baking in your own kitchen. The kind that wraps around your senses and turns your home into a warm, welcoming haven. And this one? Homemade Olive Oil Bread — it’s a keeper. Soft, golden, flavorful, and ridiculously simple to make.
Whether you’re a seasoned bread-baker or just dipping your toes into dough for the first time, I’m so happy you’re here. 💛 This recipe has become a staple in my kitchen, and I truly believe it’ll find a home in yours too.
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🥖 What Is Olive Oil Bread?
Homemade Olive Oil Bread is a rustic, no-fuss loaf made from pantry staples and finished with the luscious depth of extra virgin olive oil. It’s not overly chewy or crusty—this bread is soft, tender, and slightly springy with a delicate golden crust. Perfect for sandwiches, dipping into soups, pairing with cheese, or slathering with butter straight from the oven.
💛 Why You’ll Love This Bread
- Beginner-friendly – No fancy tools or sourdough starters needed.
- Super forgiving dough – You can’t really mess this up.
- Soft texture & golden crust – Just the right balance.
- Versatile & freezer-friendly – Make a double batch and freeze one!
- Olive oil = moisture + flavor – Keeps the bread tender for days.
🥰 What Does It Taste Like?
Imagine a soft, fluffy center with a slightly chewy edge and just a whisper of olive oil flavor—fruity, mild, and so satisfying. It doesn’t overpower, it enhances. The crust is golden, never too tough, and absolutely made for dipping in soups or swirling in balsamic.
🌟 Benefits of This Olive Oil Bread Recipe
- Made with ingredients you already have
- Great source of healthy fats thanks to olive oil
- No stand mixer? No problem. Just your hands and a bowl.
- Customizable with toppings like herbs, sea salt, or seeds
- Perfect for meal prep or weeknight baking
🛒 Ingredients
- 4 cups all-purpose flour (plus extra for kneading)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 2 tablespoons olive oil (plus extra for greasing and brushing)
- 2 teaspoons sugar
- 1 ½ teaspoons salt
Optional Toppings:
- Coarse sea salt
- Fresh or dried rosemary
- Sesame or poppy seeds
Tip: Use a good-quality extra virgin olive oil for the best flavor—it really makes a difference!
🧰 Tools You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Clean surface for kneading
- Kitchen towel or plastic wrap
- Loaf pan or baking sheet
- Oven
🍞 Step-by-Step: How to Make Homemade Olive Oil Bread
1. Activate the Yeast
In a bowl, combine warm water and sugar. Sprinkle in the yeast and let sit for 5–10 minutes, until foamy.
2. Add the Rest
Stir in olive oil, salt, and 3 ½ cups of the flour. Mix until a sticky dough forms. Gradually add the remaining ½ cup flour as needed until the dough is workable.
3. Knead the Dough
Turn the dough out onto a floured surface and knead for about 8–10 minutes until it’s smooth and elastic. A little flour on your hands helps!
4. First Rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
5. Shape and Second Rise
Punch down the dough gently. Shape into a round or place in a greased loaf pan. Cover and let rise again for 30–45 minutes.
6. Bake
Preheat oven to 375°F (190°C). Brush the top with olive oil and add optional toppings. Bake for 30–35 minutes or until golden and hollow-sounding when tapped.
7. Cool (If You Can Wait!)
Let cool on a wire rack for at least 15 minutes before slicing. Or just rip off a piece while it’s warm—no judgment. 🤭
🧂 Serving Ideas
- With whipped butter and sea salt
- Dipped into herbed olive oil + balsamic vinegar
- Toasted with garlic and ricotta
- As the base for open-faced sandwiches or bruschetta
- Alongside soups, pasta, or hearty salads
🧊 Storage Tips
- Room temp: Store in a sealed container for up to 3 days
- Fridge: Wrap in foil or plastic; use within 5 days
- Freezer: Freeze whole or sliced. Reheat in oven or toaster—good as new!
💡 Tips for Bread Success
- Don’t rush the rise. Letting the dough rest fully gives you the best texture.
- Olive oil quality matters. Use extra virgin for richer flavor.
- Want a crispier crust? Bake with a pan of water in the oven for steam.
- Add-ins welcome! Try olives, roasted garlic, or sun-dried tomatoes in the dough.
🤔 Frequently Asked Questions (FAQ)
Can I use instant yeast instead?
Yes! You can substitute 2 ¼ tsp instant yeast. No need to proof—just mix with dry ingredients and proceed.
Can I make this gluten-free?
You can try a 1-to-1 gluten-free flour blend, but texture may vary. I recommend adding 1 tsp of xanthan gum if your blend doesn’t already include it.
Can I use whole wheat flour?
Absolutely—swap up to 50% of the all-purpose for whole wheat. You may need a little more water.
Why is my bread dense?
Most often, it’s under-proofing or adding too much flour. Try a longer rise and lighter hand with the flour next time.
✨ Final Thoughts
This Homemade Olive Oil Bread is everything good bread should be—simple, hearty, and full of character. It’s that just-one-more-slice kind of loaf. I hope you bake it, love it, and come back to it again and again.
There’s something so satisfying about creating something this wholesome from scratch—and sharing it with the people you love. ❤️
🍑 More Cozy Bakes You’ll Love:
- Peach Balsamic Focaccia with Thyme
- Honey Whole Wheat Rolls
- Buttery Garlic Naan (No Yeast Needed!)
📸 Let’s See Your Loaves!
If you made this bread, leave a review below or share a photo on Pinterest or Instagram and tag me! I love seeing your creations. 🥖📷
🧮 Nutrition (Per Slice – Approx. 1/10 Loaf)
- Calories: 180
- Fat: 4.5g
- Carbs: 30g
- Protein: 4g
- Fiber: 1g
- Sugar: 1g
Nutrition may vary depending on flour type and toppings used.
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