Olive oil bread

Olive oil bread

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(53 ratings)

Prep: 10 mins Cook: 35 mins Plus rising

Easy

Makes 1 loaf
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 7g sachet easy-blend yeast or 15g fresh yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.

  2. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.

  3. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.

  4. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

  5. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).

  6. Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

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Comments, questions and tips

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scrappydoo
9th Jan, 2017
5.05
Followed the recipe as written apart from reducing the salt slightly. Made one small loaf and 4 rolls. They turned out well with a light texture and good flavour. Will definitely make again.
jamesthomson
16th Dec, 2016
5.05
Just before putting the 'Olive oil bread' dough in the oven, I realised I'd forgotten something. Yes....the god damn olive oil!! It still came out really well though.
LaineyQ78's picture
LaineyQ78
4th Feb, 2016
5.05
Wow! This makes a lovely loaf. Really good crust and beautifully soft, white middle. Really pleased with the result as although I have made bread before it was a few years ago! My oven doesn't actually reach 240c, top temperature is 230c - But it came out just right anyway. I am looking forward to adding some other flavours but in future this shall be my 'go to' recipe.
jamorgann
6th Oct, 2015
This was my first attempt at making bread and it made me so happy that they turned out okay! I split the loaf in two and left the second rise for nearly 2 hours because I had to pop out and they came out huge! I got two big loafs out of one batch tehe.
jayne b
7th Jul, 2015
5.05
So easy to make and the bread is very yummy, i no longer buy bread from the shop
indigocarole
21st Jan, 2015
Forgot the five stars, though I would give it ten if I could.
indigocarole
21st Jan, 2015
Best bread recipe ever. After dozens of attempts to make good bread over the years, with fresh and dried yeast and two breadmakers this makes my day. It is quick, reliable, it keeps well, toasts properly and doesn't go stale or mouldy. A snow day today so showed my grandson how to do it the easy way. Now he can make it as well as eat it. We fight over the crust!
creepy_sheep's picture
creepy_sheep
3rd Jul, 2014
5.05
I've made this loads of times now; sometimes by hand, and sometimes using my bread maker on the "dough" setting. I've also added various combinations of cheese, onions and herbs, and it's come out really well every time. This is currently my go-to white bread recipe, and it's vegan too, which is a bonus when I'm cooking for friends.
disco
8th May, 2014
5.05
Lovely bread, very easy to make and pleased with results. I made half the mixture and used only a tiny bit of salt, added black pepper and poppy seeds. Will definitely make again.
tracy1979
3rd Apr, 2014
5.05
sooo good. lovely soft crust, didnt have to add any extra water or flour, will def be a regular occurance in the kitchen

Pages

Katefrost
5th Jun, 2014
Would this bread work as a tin loaf? My son has allergies and this bread works perfectly for us, but it would be handy if it were a more sandwich friendly shape. Would the cooking time need to be altered? What size tin would you recommend? Many thanks.
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
Hi there, yes It would also work in a loaf tin. Make sure you oil it well so the bread comes out easily and cook for the same time as the loaf, thanks.
risingdamp's picture
risingdamp
15th Jan, 2014
How do you slash the top of the bread without causing the whole loaf to deflate? I used a very sharp knife, with a wettened blade, but it didn't work for me :-(
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for getting in touch. When slashing the top, a really sharp knife should work well. It shouldn't deflate at this point as long as you have knocked the dough back, removing the air. We hope it works out better next time! Thanks, BBC Good Food web team
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