Olive Oil Bread Recipe | Soft, Flavorful & Easy to Bake

Picture this: you’re craving warm, crusty bread that’s soft inside and smells like heaven, but you’re not about to spend your whole day kneading dough like a stressed-out baker. Been there. This olive oil bread recipe is your ticket to homemade bread glory—simple, quick, and so good you’ll be sneaking slices before dinner. Let’s get that oven fired up and make some magic!

Table of Contents

Why This Recipe is Awesome

This olive oil bread is like a warm hug from an Italian grandma. It’s got a golden, crispy crust and a fluffy, chewy inside that’s perfect for dipping in soup or just slathering with butter. Here’s the kicker: it’s stupidly easy to make, even if your baking skills are more “burnt toast” than “Great British Bake Off.” Plus, the olive oil gives it a subtle richness that’ll have everyone thinking you’re a pro. Spoiler: you don’t have to tell them it took zero effort.

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Ingredients You’ll Need

No need to raid a gourmet store for this one. Here’s the short list of stuff you’ll need to whip up this beauty:

3 cups all-purpose flour (bread flour works too, if you’re feeling fancy).
1 ¼ cups warm water (not hot, unless you want to murder the yeast).
2 tbsp extra virgin olive oil (the good stuff—don’t skimp here).
1 tbsp sugar (to wake up the yeast, not to make it sweet).
1 tsp salt (because flavorless bread is a crime).
2 ¼ tsp active dry yeast (one standard packet—check the expiration date!).
1 tbsp fresh rosemary (optional, but it’s a game-changer for that herby vibe).
Coarse sea salt (for sprinkling on top, because we’re extra like that).

Pro tip: Use a decent olive oil—it’s literally in the name of the recipe, so don’t cheat with the cheap stuff.

Step-by-Step Instructions

Let’s make this bread happen before you get distracted by your phone. Follow these steps, and you’ll be munching on fresh bread in no time:

Activate the yeast. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it’s foamy. If it doesn’t foam, your yeast is dead—toss it and start over.
Mix the dough. In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon (or your hands, no judgment) until a shaggy dough forms.
Knead it. Sprinkle a little flour on a clean surface and knead the dough for about 5–7 minutes until it’s smooth and elastic. Too sticky? Add a pinch more flour, but don’t go crazy.
Let it rise. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it chill in a warm spot for 1–1.5 hours until it doubles in size. (Pro tip: a turned-off oven with the light on is the perfect cozy spot.)
Shape it. Punch down the dough (so satisfying) and shape it into a round loaf. If using rosemary, sprinkle it on now. Place it on a parchment-lined baking sheet.
Second rise. Cover the loaf loosely and let it rise again for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C). No skipping this step, lazybones.
Get it pretty. Brush the top with a little olive oil and sprinkle with coarse sea salt. Score the top with a sharp knife (a few shallow slashes) for that artisan look.
Bake it. Pop it in the oven for 25–30 minutes until golden brown and it sounds hollow when tapped. Let it cool for 10 minutes before slicing—patience is a virtue, my friend.

Common Mistakes to Avoid

Don’t be that person who messes up their bread. Here’s what to watch out for:

Using cold or scalding water. Too cold, and the yeast won’t wake up. Too hot, and you’ll kill it. Aim for warm, like a nice bath.
Skimping on kneading. Think of kneading as your arm workout for the day. Skip it, and your bread will be dense as a brick.
Not letting it rise enough. If your dough doesn’t double, you rushed it. Give it time to get puffy and proud.
Baking in a cold oven. Preheating is non-negotiable. Don’t make your bread suffer.
Cutting too soon. I know it smells amazing, but slicing hot bread squashes it. Wait a few minutes, or you’ll hate yourself.

Alternatives & Substitutions

Ran out of something? No panic—here are some easy swaps to keep your bread game strong:

No olive oil? Use melted butter or avocado oil, but you’ll lose that Mediterranean vibe. Olive oil’s the star here.
No rosemary? Try thyme, oregano, or skip herbs entirely for a classic loaf. You do you.
Gluten-free? Swap for a 1:1 gluten-free flour blend, but results may vary—gluten-free baking is a whole mood.
No active dry yeast? Instant yeast works too; just skip the activation step and mix it right into the flour.
Want it sweeter? Add an extra teaspoon of sugar or a drizzle of honey to the dough for a subtle sweetness.

Experiment, but don’t go rogue and add, like, chocolate chips. Let’s keep it classy.

FAQ (Frequently Asked Questions)

Can I make this without a stand mixer?

Heck yeah! Your hands are the original dough-kneading machines. Just put in some elbow grease, and you’re golden.

How do I know if my yeast is alive?

If your yeast doesn’t get foamy after 10 minutes in warm water with sugar, it’s probably dead. Toss it and grab a fresh packet—RIP.

Can I use whole wheat flour?

You can, but it’ll make the bread denser. Try half whole wheat, half all-purpose to keep it light and fluffy.

How do I store this bread?

Wrap it tightly in plastic wrap or a beeswax wrap and keep it at room temp for up to 2 days. For longer, freeze slices and toast them later.

Can I make this in a bread machine?

Sure, if you’re feeling extra lazy. Use the dough setting, then shape and bake in the oven for that crusty finish.

Why is my bread dense?

You probably didn’t knead enough or let it rise long enough. Or your yeast was a dud. Double-check those steps next time.

Can I add cheese or garlic?

Oh, you’re speaking my language! Mix in ½ cup grated Parmesan or a minced garlic clove with the dough for a flavor explosion.

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Final Thoughts

And there you have it—your new go-to olive oil bread recipe that’s so easy, you’ll be baking it on repeat. Whether you’re dunking it in soup, making epic sandwiches, or just eating it straight from the oven (no shame), this bread is your ticket to looking like a baking pro with minimal effort. So grab that flour, channel your inner bread boss, and get baking. You’ve got this, and your kitchen’s about to smell like a dream!