Olive oil bread

Olive oil bread

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(95 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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26th Mar, 2020
Made this loaf as my first ever attempt of bread making and it’s delicious and so easy to make! It’s definitely a keeper!
8th Sep, 2019
Absolutely delicious and simple. Will make again.
30th Aug, 2019
This is a great recipe. I make the dough in a bread maker (cheating, but it makes fabulous dough!). I have tried it with grated cheese and softened onions (mixed into the dough before the final proving) which has worked really well - the only problem is that the loaf is eaten within an hour in our house.
Ice_Fox's picture
31st May, 2019
Great recipe. Very versatile. I did find however, that the top began to burn before it needed to be taken out so I would do it for 25 minutes. I will definitely use this recipe again.
20th Apr, 2019
Delicious bread
27th Jan, 2019
i have never made bread but found this so easy to make i changed the flour to a granary
cheese muffin
13th Nov, 2018
so I made this loaf of bread for lunch today but I added chopped rosemary to the proved dough which was delicious.
freddie food
9th Feb, 2018
Have made this recipe since it first appeared in the Good Food magazine. Have never had a bad result. My daughter and friends are converts too. A brilliant recipe ,my go to for bread. Makes lovely rolls and batons too
John Paolucci's picture
John Paolucci
8th Feb, 2018
Great recipe. I made this the exact same way except on step 6 I used a dutch oven instead of an oiled baking sheet. Took about 50-55 minutes at 450F, first 25 minutes with lid on dutch oven, then I took lid off, painted some olive oil on top and sprinkled a little kosher salt. Family went crazy over it. Thank You! Oh I also sprinkled corn meal in the dutch oven before putting the dough into it for the last rise.
28th Oct, 2017
No mention of the water in the ingredients list, not helpful for a breadmaker user, just set off my bread maker, quietly thinking to myself how odd no water in the recipe, looked at the step-by-step out if bored interest only to discover I was right. Hopefully it’ll come out ok now...


Katie Scrivener's picture
Katie Scrivener
21st Apr, 2020
Is this dough supposed to be sticky? I found it to be really sticky even after kneading for a while which means it's come out rather flat but still has a good crumb so I don't think I've not kneaded enough!
Esther_Deputyfoodeditor's picture
22nd Apr, 2020
Hey, Esther from the food team here! You may have not kneaded it enough as you say. Try kneading it on a well floured surface next time, if you think its a little too wet. Thanks fro your question!
Toria Rose
17th Apr, 2020
Please can anyone tell me what 'Cover and Rise' means? Do you cover and leave it for 30 mins, as well as the 1hr previously, and then put it in the oven? Thankyou
Esther_Deputyfoodeditor's picture
20th Apr, 2020
Hey, Esther from the food team here! Yes you cover and leave for another 30 mins additionally to your first 1 hr of rising time. This is the second rise stage. Thanks for your question!
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
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
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
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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