Olive Oil Bread Recipe - Allrecipes.com
Olive Oil Bread Recipe
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Olive Oil Bread

Recipe by  

"A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 15 mins


  1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  2. Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  3. Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2006

Wonderful. Tastes like true European bread that one could get in a bakery or very nice restaurant. For those who had problems with dryness, I used 2 cups of flour to start with, as stated in the recipe, and then added until the dough felt right. Definitely not the entire half cup, perhaps a quarter cup or slightly less. I let it rise about an hour and a half. Also, I had a pan of water at the bottom of the often to provide moisture for the first twenty minutes or so of baking. I don't have anything to mist with, so I relied entirely on that method. Ended up with a great crust and soft tasty inside. All in all, it's pretty addictive, and I feel I could almost eat a whole loaf in one night.

Most Helpful Critical Review
Oct 30, 2002

I made this recipe and it turned out very dry. In fact, I couldnt even form the dough into one loaf, I had to make several small rolls. I think it calls for too much flour

Oct 03, 2008

Excellent bread! Moist, chewy, and flavorful. For all of the dry bread reviews, here is the trick ... add more water slowly, a little at a time, until the bread forms a ball. The ball should be sticky but not too sticky. This will prevent your bread from becoming dry or having too much flour in the recipe. bread recipes are tricky and the liquid amount varies depeding on where you live and what time of year it is. We live in Arizona and I used 1 cup of water.

Jan 25, 2003

This was the easiest yeast bread I've ever made. It makes a fairly small loaf so if your having company I would recommend making two loaves. I took this to a church dinner and there was none left at the end of the evening.

Apr 03, 2004

I loved this recipe! I added rosemary and a little more olive oil. It tasted wonderful. It tasted so good with grilled vegetable sandwiches!

Nov 19, 2004

When I made this bread, I only used 2 cups of flour; I got a delicious and moist loaf of bread! I also let it rise a bit longer than recommended, just because I had the time. Excellent bread, will definately make again, possibly to use as a pizza crust.

Feb 01, 2011

this is a good bread tho i did add all the flour and had to add about 4 more TBSP of warm water...i added vital wheat gluten coz i do that with ALL the yeast breads i make...but it turned out to be a good loaf of bread with great texture...and not too big so good for just me...hehe I LUV fresh bread!!!...i spritzed/added ice cubes to the oven when it was baking and the crust is nice and crusty/crispy just like i like it and used extra virgin olive oil coz that is all i had...i always use olive oil instead of any other kind...i don't even buy other oils...so i really liked this recipe and will forsure make it again...thanks for the recipe...

Sep 17, 2003

I tried this recipe twice and it turned out very dry both times.


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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