The Magic of Olive Oil Bread
There's something deeply satisfying about baking your own bread, and olive oil bread is one of the most rewarding recipes to master. With a crispy, golden crust, tender crumb, and rich olive oil flavor, this Mediterranean-style bread is perfect for dipping, sandwiches, or enjoying on its own. The secret? Premium extra virgin olive oil that infuses every bite with authentic flavor.
This recipe is beginner-friendly and requires no special equipment—just quality ingredients, a bit of patience, and your hands.
Ingredients
For the Bread:
- 3 cups (375g) all-purpose flour or bread flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast (or active dry yeast)
- 1¼ cups (300ml) warm water (about 100-110°F/38-43°C)
- ¼ cup (60ml) Bill's Premium Greek Olive Oil, plus extra for brushing
- 1 tablespoon honey or sugar (optional, helps activate yeast)
For Topping (Optional):
- 2 tablespoons olive oil for brushing
- Flaky sea salt
- Fresh rosemary or dried herbs
- Sesame seeds or everything bagel seasoning
Equipment Needed
- Large mixing bowl
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- 9x13 inch baking pan or rimmed baking sheet
- Parchment paper (optional but helpful)
Step-by-Step Instructions
Step 1: Activate the Yeast (5 minutes)
In a large mixing bowl, combine the warm water and honey (if using). The water should feel warm to the touch but not hot—too much heat will kill the yeast. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes foamy. This tells you the yeast is alive and ready to work.
Pro tip: If your yeast doesn't foam, it may be expired or the water was too hot. Start over with fresh yeast and properly tempered water.
Step 2: Mix the Dough (10 minutes)
Add the flour, salt, and ¼ cup of premium olive oil to the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms. Don't worry if it looks rough—that's normal at this stage.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. If it's too wet, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
Kneading technique: Push the dough away with the heel of your hand, fold it back over itself, rotate a quarter turn, and repeat. You'll develop a rhythm!
No-knead option: If you prefer, mix the dough in the bowl until combined, cover, and let it rest for 12-18 hours at room temperature. The long fermentation develops flavor and structure without kneading.
Step 3: First Rise (1-2 hours)
Lightly oil your mixing bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. This prevents drying and sticking. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free spot until it doubles in size—about 1 to 2 hours depending on room temperature. A warm kitchen speeds this up; a cool one slows it down.
Warm spot ideas: Near (not on) a sunny window, inside an oven with just the light on, or on top of your refrigerator.
Step 4: Shape the Dough (5 minutes)
Once doubled, punch down the dough to release air bubbles. This redistributes the yeast for even texture.
Generously drizzle olive oil into your 9x13 inch baking pan (about 2-3 tablespoons). Place the dough in the pan and gently stretch and press it to fill the pan. Don't worry if it doesn't reach the edges yet—it will during the second rise.
Use your fingertips to dimple the entire surface of the dough, creating those characteristic olive oil bread indentations. Drizzle another tablespoon of olive oil over the top, letting it pool in the dimples.
Step 5: Second Rise (30-45 minutes)
Cover the pan with a kitchen towel and let the dough rise again for 30-45 minutes until puffy and nearly doubled. The dough should fill the pan and look pillowy.
During the last 15 minutes of rising, preheat your oven to 425°F (220°C).
Step 6: Add Toppings (2 minutes)
Just before baking, dimple the dough one more time with your fingertips. Drizzle with a final tablespoon of premium olive oil—this creates that gorgeous golden, crispy crust.
Sprinkle with flaky sea salt and any optional toppings:
- Fresh rosemary leaves
- Dried Italian herbs (oregano, thyme, basil)
- Sesame seeds
- Everything bagel seasoning
- Thinly sliced garlic
- Cherry tomatoes (pressed gently into the dough)
Step 7: Bake (20-25 minutes)
Place the pan in the preheated oven and bake for 20-25 minutes until the bread is golden brown on top and sounds hollow when tapped. The edges should be crispy and the top beautifully bronzed.
Doneness test: The internal temperature should reach 190-200°F (88-93°C) if you have a thermometer.
Step 8: Cool and Serve (10 minutes)
Remove the bread from the oven and immediately drizzle with a bit more olive oil while it's still hot—it will soak in and add incredible flavor. Let it cool in the pan for 10 minutes, then transfer to a cutting board.
Slice into squares or strips and serve warm. The bread is perfect for:
- Dipping in olive oil and balsamic vinegar
- Serving alongside soups and salads
- Making sandwiches
- Toasting and topping with ricotta and honey
- Enjoying plain with a sprinkle of sea salt
Why Premium Olive Oil Matters
This recipe uses olive oil in three ways: mixed into the dough, brushed on top, and drizzled for finishing. Each application benefits from using premium extra virgin olive oil.
Our single-origin Greek olive oil brings robust, peppery flavor that infuses the bread and creates that signature golden, crispy crust. Mass-produced oils lack the complexity and freshness that make this bread truly special. When olive oil is a star ingredient (not just a cooking fat), quality makes all the difference.
Storage Tips
- Room temperature: Store in an airtight container or wrapped in foil for 2-3 days
- Freezing: Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 5-10 minutes
- Reviving day-old bread: Brush with olive oil and toast in the oven at 350°F for 5-7 minutes
Variations to Try
Garlic and Herb Focaccia
Add minced garlic, fresh rosemary, and thyme to the dough. Top with roasted garlic cloves before baking.
Olive and Sun-Dried Tomato
Fold chopped Kalamata olives and sun-dried tomatoes into the dough after the first rise.
Za'atar Flatbread
Top with za'atar spice blend and sesame seeds before baking for a Middle Eastern twist.
Sweet Honey Olive Oil Bread
Increase honey to 3 tablespoons and drizzle with honey and flaky salt after baking for a sweet-savory treat.
Troubleshooting Common Issues
Dough didn't rise: Yeast may be expired, or water was too hot/cold. Ensure water is 100-110°F.
Bread is dense: May need more kneading or longer rising time. Ensure dough fully doubles before baking.
Bottom is soggy: Use less oil in the pan, or bake on a lower oven rack for better bottom heat.
Top browns too quickly: Tent with foil halfway through baking.
The Joy of Homemade Bread
There's something magical about pulling a golden loaf of olive oil bread from your oven—the aroma, the crispy crust, the tender interior. This recipe proves that exceptional bread doesn't require professional equipment or years of experience, just quality ingredients and a little patience.
The next time you're looking for a weekend baking project or want to impress dinner guests, try this homemade olive oil bread. With our premium Greek olive oil as the foundation, you'll create something truly memorable.
Ready to bake? Grab a bottle of our single-origin Greek olive oil and experience the difference that quality makes in every golden, delicious bite.
