Rustic Olive Oil Bread That’s Easy and Fancy
This olive oil bread looks like it belongs in a fancy bakery, but it’s so easy you’ll wonder why you ever bought bread from a store.
Crispy on the outside, soft and chewy on the inside, and subtly rich from olive oil, it’s rustic, simple, and downright irresistible.
Say hello to olive oil bread.
Flaky, rustic, slightly golden on the outside, soft and chewy inside—it’s basically the food version of a cozy sweater.
Plus, it smells like heaven while baking, which is scientifically proven to improve your mood (or at least your Instagram feed).
Olive Oil Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar optional, helps with browning
- 1 tablespoon instant yeast
- 1 1/4 cups warm water about 110°F
- 1/4 cup extra virgin olive oil plus a little extra for drizzling
Instructions
- Mix dry ingredients: In a large bowl, combine flour, salt, sugar, and yeast. Stir so everything’s evenly distributed. No fancy sifting required—this isn’t a chemistry exam.
- Add liquids: Pour in warm water and olive oil. Stir with a wooden spoon until it comes together into a shaggy, sticky dough. It should look messy—don’t worry, that’s a good thing.
- First rise: Cover the bowl with a towel and let it sit in a warm spot for 1–2 hours, until it doubles in size. Patience, my friend—it’s rising magic happening.
- Prepare for baking: Preheat your oven to 425°F (220°C). If you want a rustic crust, place a baking stone or heavy baking sheet in the oven to heat up.
- Shape the dough: Gently scrape the dough onto a floured surface. Fold it over itself a few times, form it into a rough oval or round—perfection is optional. Transfer to parchment paper for easy handling.
- Optional topping: Drizzle with olive oil and sprinkle with sea salt or herbs for that Instagram-worthy finish.
- Bake: Carefully transfer the dough (on the parchment) onto your preheated sheet or stone. Bake for 25–30 minutes until the crust is golden and crispy. Tap the bottom—it should sound hollow.
- Cool slightly: Let the loaf sit 10–15 minutes before slicing. Trust me, the smell will tempt you, but cutting too soon can squash that perfect crumb.
Why This Recipe is Awesome
This bread is ridiculously easy. No kneading, no fancy gadgets, and yet it comes out looking like you spent hours fussing over it.
Even if your oven skills are limited to “toast” or “burn,” this recipe won’t judge.
I once made it while answering emails and still had a loaf that looked like a pro made it.
Honestly, it’s the perfect mix of rustic charm and lazy-gourmet vibes.
Ingredients You’ll Need
Here’s what you need to make this magic happen:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar (optional, helps with browning)
- 1 tablespoon instant yeast
- 1 1/4 cups warm water (about 110°F)
- 1/4 cup extra virgin olive oil (plus a little extra for drizzling)
Optional add-ins for fancy flair: rosemary, thyme, olives, or sun-dried tomatoes.
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, combine flour, salt, sugar, and yeast. Stir so everything’s evenly distributed. No fancy sifting required—this isn’t a chemistry exam.
- Add liquids: Pour in warm water and olive oil. Stir with a wooden spoon until it comes together into a shaggy, sticky dough. It should look messy—don’t worry, that’s a good thing.
- First rise: Cover the bowl with a towel and let it sit in a warm spot for 1–2 hours, until it doubles in size. Patience, my friend—it’s rising magic happening.
- Prepare for baking: Preheat your oven to 425°F (220°C). If you want a rustic crust, place a baking stone or heavy baking sheet in the oven to heat up.
- Shape the dough: Gently scrape the dough onto a floured surface. Fold it over itself a few times, form it into a rough oval or round—perfection is optional. Transfer to parchment paper for easy handling.
- Optional topping: Drizzle with olive oil and sprinkle with sea salt or herbs for that Instagram-worthy finish.
- Bake: Carefully transfer the dough (on the parchment) onto your preheated sheet or stone. Bake for 25–30 minutes until the crust is golden and crispy. Tap the bottom—it should sound hollow.
- Cool slightly: Let the loaf sit 10–15 minutes before slicing. Trust me, the smell will tempt you, but cutting too soon can squash that perfect crumb.
How to Serve
Slice thick with a serrated knife and serve warm with more olive oil for dipping, or alongside soups, stews, or cheese boards.
Honestly, this bread is basically a sidekick for anything you eat. Add butter if you dare—I won’t tell.
Nutrition Facts (per serving, approx.)
- Calories: 200–220 per slice
- Fat: 6g (thanks to that glorious olive oil)
- Carbs: 35g
- Protein: 5g
- Fiber: 1–2g
- Sodium: 300mg
Common Mistakes to Avoid
- Water too hot: Kills the yeast. RIP fluffy bread.
- Over-kneading: Not needed here; it’s supposed to be rustic and “imperfectly perfect.”
- Skipping first rise: Dough won’t get that airy, chewy inside we all love.
- Cutting immediately: Give it a 10–15 minute breather or risk smooshed slices.
Alternatives & Substitutions
- Flour: Use bread flour for chewier texture, whole wheat for nuttiness.
- Oil: Extra virgin olive oil is ideal, but avocado or grapeseed works.
- Add-ins: Toss in herbs, seeds, or roasted garlic for flavor twists.
- Water: Dairy-free milk works, just reduce sugar slightly for browning.
Final Thoughts
There you have it—rustic, fancy, and stupidly easy olive oil bread. It’s perfect for impressing guests without actually trying that hard. Slice, dunk, spread, repeat. And yes, it’s totally okay to eat half the loaf yourself. You earned it.
FAQ (Frequently Asked Questions)
Q: Can I make this bread ahead of time?
Yes! You can prep the dough the night before, refrigerate it, then bake fresh in the morning. Extra flavor boost included.
Q: Can I use active dry yeast instead of instant?
Sure, just proof it in warm water for 5–10 minutes first.
Q: Can I make smaller rolls instead of one loaf?
Absolutely. Bake 12–14 mini rolls for individual portions. Less cutting, more fun.
Q: Do I have to use olive oil?
Extra virgin olive oil gives the best flavor, but neutral oils like grapeseed or avocado work in a pinch.
Q: Can I add cheese to the dough?
Yes! Fold in shredded parmesan or cheddar for a cheesy twist. Warning: life will never be the same.
Q: Can I freeze this bread?
Yes! Wrap tightly in foil or plastic wrap, then thaw and reheat for fresh-baked goodness.
Q: How do I get a super crusty exterior?
Bake on a preheated baking stone and mist the oven with water for steam. Hello, artisan vibes!
