Olive oil bread

Olive oil bread

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(56 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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fbexon
15th May, 2013
5.05
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
9th May, 2013
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
20th Apr, 2013
4.05
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
13th Apr, 2013
5.05
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
27th Mar, 2013
5.05
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.....
81360dmb
18th Mar, 2013
if it's any help malt extract can be bought from amazon,just had 3.5 kg delivered free in under 48hrs , just over£12.oo,smaller amount are available.
julian1964
1st Mar, 2013
3.05
Made this bread today and turning out to be hard work.I been following the method and as it said i left it for a hour and it has not risen in size,so i have now given it another knead and returned the dough to the bowl,so hopefully it will rise on the second attempted.
jfagan
9th Feb, 2013
Can you use wholemeal flour for this recipe does anyone know?!
sweetlove
30th Mar, 2015
Yes it works with any flour - I use a mixture of wholemeal and white plus add whatever seeds I have in the store cupboard - been making this ever since recipe published and it never ever fails to produce yummy bread.
highnoon
23rd Dec, 2014
Yes, use strong wholemeal flour.

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