Olive oil bread

Olive oil bread

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(56 ratings)

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, questions and tips

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21st Jan, 2013
Really easy to make and perfect every time.I make this often and it always goes down well
13th Jan, 2013
My first time ever making bread and I was really pleasantly surprised at how easy it was and at how well it turned out. I'll try adding some of the suggested additional ingredients next time to give it a bit more flavour.
5th Aug, 2012
This is the first time I've made bread and this was so easy to do. It tastes amazing and I'm really pleased. It does brown very quickly, I cooked for 20 mins at 220 then reduced the temp to 170 with foil over the top for another 10 mins..... Seemed to do the trick! Will definitely being made to make this again I think, very popular in my house!!!! Thank you
25th Jun, 2012
Love the recipe and have made it several times. I forgot to put oil in once and it came out much fluffier. Have made it that way ever since.
20th May, 2012
The recipe is easy to follow. The bread comes out great. I added poppy seed and mature cheddar. Just perfect. I love it.
17th May, 2012
Easy to make,will not be buying bread in the future.
12th May, 2012
I have made bread on and off all my life. This is far and away the best/easiest recipe ever. The first time I made it I forgot the sugar and still got an edible result (though a little heavy). I now make it with half white bread flour and half wholemeal; and swap the amounts of salt and sugar as we don't really do salt. My family who never approciated earlier loaves say that this loaf is better than the supermarkets bread (always the ultimate standard for them and as good as praise gets for me!). I bake this amount of mixture in a 2lb loaf tin as it makes for easier sandwiches with great results every time.
6th May, 2012
Lovely, simple, honest bread. I can't get enough of it. A note for those who say their bread comes out too brown or burnt - I was having similar problems baking at Gas 8. I invested in an oven thermometer and tested it at gas 8. The thermometer went up to 250c - far too hot. I've found gas 6.5 gives me 220c and the results are much better. Oven temperature markings are not to be trusted. Happy baking.
19th Apr, 2012
Quick and easy, first time I've made this and I added olives as suggested earlier, very tastey
9th Apr, 2012
It tasted amazing! The only thing that I would say is that the cooking times aren't very accurate. I left the loaf in for even less time than I was supposed to and it still came out really brown.


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