Olive oil bread

Prep: 10 mins Cook: 35 mins Plus rising


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 7g sachet easy-blend yeast or 15g fresh yeast



    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



    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…


  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 (68)

LaineyQ78's picture

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's picture

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's picture

So easy to make and the bread is very yummy, i no longer buy bread from the shop

indigocarole's picture

Forgot the five stars, though I would give it ten if I could.

indigocarole's picture

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

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's picture

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's picture

sooo good. lovely soft crust, didnt have to add any extra water or flour, will def be a regular occurance in the kitchen

nanaskitchenrecipes's picture

fantastic recipe, made a loaf today and it was delicious, had it hot from the oven, lovely tastes and wonderful smell, this recipe is for keeps.

tteeddyy's picture

very easy to make in no time. I added seeds and black kalamata olives as well .The result was unbelievably yummy bread .Definitely will be regular on our table :-)

raspberry8's picture

Absolutely loved this! I might have added too much olive oil so I found the dough to be very difficult to work with - way too sticky to knead properly and even extra flour didn't seem to do the trick - but in the end it turned out just fine. Delicious! Soft crumb, delicious crust, oily but light texture on the inside. I added a good amount of black pepper, a tsp of rosemary and a tsp of oregano to the dough. Made it even better. For regular bread I would find it a bit too salty, but if you bake this bread to go with soup it's fine.

llipparoni's picture

Lovely recipe, really easy to make and very tasty bread. Definitely a recipe I will use over and over again.

minicoopergirl's picture

Decided to make this as I was clearing out my store cupboard, I read the recipe wrong at the stage of proving it (by putting back to rise again for 30mins instead of putting in oven) when I'd realised that, I kneaded it again and then followed on with recipe, baked it at 200C for 30mins and rested it in oven for the rest of cooking time with oven turned off, took it out and it felt as ahard as a rock ....so I thought I had ruined it.. but how wrong was I, after cooled it sliced beautifully, spred with lashings of butter, I was blown away!!!!!see lesson to ones self dont think its always ruined will be making it this way in future!!!!!

sully113's picture

Really excellent! I split my dough into a loaf and also made 4 buns (baked in terracotta pots)
Made it look like I can cook!

sully113's picture

This is excellent - it made me look like I can cook! I split my batch in two and made one loaf and baked 4 buns in teracotta pots. They were fab!

fbexon's picture

Excellent recipe, made this bread today and it surpassed my expectations. Easy to make and tastes fantastic. Will be making this a lot in future.

heather-anderson1's picture

I make my own bread quite a lot, I tend to use my breadmaker to do the hard work but then turn it out and shape and bake the loaf myself. I have used many recipe s but the standby of flour,salt, yeast & sunflower oil has always been reliable. Tried this olive bread for a change and can't believe how much the loaf rose or how beautifully soft & dense the texture was

mymatesam's picture

Really easy to make and doesn't take too long. My only issues were half the amount of salt is needed and the dough should be split in two for two loaves or you get a large dense loaf. I feel with these little tweaks it would be worthy of 5 stars.

Bethanwy's picture

Such an easy recipe and gorgeous bread at the end. I added a few sun dried tomatoes and a tablespoon of fennel seeds and it was lush.

usyins1804's picture

Tried this bread recipe for the first time today, previously I've used a breadmaker but did it all by hand this time - and can see and taste why it's receiving great reviews. I used the ingredients as listed, but knowing my fan oven pretty well I changed the cooking temp & time to: 200C for 20 mins, then tapped and listened, then popped it back in, closed the door and turned the oven off and left it for 10 more mins.....which turned out to be ideal. Like others, in addition I put ice-cubes on a tray in bottom of oven to assist with any possible crust issues and I have to say I too now love this recipe. Great taste, super texture, such an easy and seemingly disaster proof recipe.....might try with extra-virgin another time to see how much the flavour changes.....


Questions (4)

Katefrost's picture

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

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

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

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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