Side Dishes
This artisan olive oil bread recipe delivers a golden crust and fragrant herb-infused crumb that rivals any bakery loaf. The secret lies in a precise blend of high-quality ingredients—flour, water, yeast, and extra-virgin olive oil—worked together through a two-stage fermentation for maximum flavor development.
I've baked this bread countless times, perfecting the balance between crispy exterior and tender interior, and the results never disappoint.
The process begins with an autolyse—a rest period that hydrates the flour and develops gluten—before adding yeast and olive oil for richness. This method ensures a light, airy crumb while the olive oil infuses every bite with Mediterranean brightness.
Optional herbs like rosemary or thyme can be incorporated during the final kneading for an aromatic twist, though the classic version relies solely on the olive oil's natural depth.
What makes this recipe stand out is its versatility—whether baked as a rustic boules, a long batard, or even flatbreads. The dough's open crumb structure holds up beautifully to toppings like garlic butter or balsamic glaze, making it perfect for sandwiches, dipping, or serving alongside soups.
With just five core ingredients and a few hours of hands-off time, you'll achieve bakery-quality bread without specialized equipment.
For those short on time, a no-knead variation is included in the instructions, though purists will appreciate the traditional method's superior texture.
The key to success lies in patience—letting the dough ferment slowly at room temperature allows flavors to meld and the gluten to relax, resulting in a loaf that's both visually stunning and irresistibly tender. This is bread that commands attention at any table.
Ingredients for artisan olive oil bread
Five core ingredients plus aromatic herbs create this bakery-style olive oil bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 3 ½ cups | High-protein for structure |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Fruity, cold-pressed variety |
| Warm Water 💧 | 1 ½ cups | 95°F for yeast activation |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened for potency |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Coarse Sea Salt 🧂 | 1 tbsp | For final crust sprinkle |
The bread flour is non-negotiable—King Arthur or Caputo are my go-tos for consistent results. Extra-virgin olive oil should be fruity and peppery (avoid the mild supermarket brands). For water, use a thermometer—yeast thrives at 95°F. Penzeys or Spicewalla carry high-quality dried herbs if fresh aren't available. Store flour in an airtight container to prevent rancidity, and keep yeast refrigerated until use for maximum shelf life.
No fresh rosemary? Dried at half the amount works, but the flavor won't be as vibrant. Substitute 1 tbsp chopped parsley if needed. For the olive oil, California Avocado Ranch or Colavita brands deliver excellent flavor. If your kitchen lacks a thermometer, boil water, let it cool for 2 minutes, then mix with cold water to reach 95°F. The yeast should foam within 5-10 minutes of mixing—if not, your yeast may be dead or the water too hot.
Dough develops best at 70-75°F—adjust your kitchen by preheating the oven to 170°F with a baking sheet inside. Store shaped dough in the fridge for up to 24 hours for deeper flavor. For longer storage, freeze shaped dough wrapped in plastic for 3 months. The bread's crust stays crisp for 2 days at room temperature, but slice and freeze for 1 month if you want to preserve freshness.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix, let it rise, and bake. The bread flour gives that perfect chew, while the olive oil keeps it tender without fuss. My lazy Sundays now include fresh bread with zero effort.
- Golden Crust Secret: That crispy exterior with a soft, airy crumb? It’s all in the olive oil and salt. The first slice is ridiculously good—like a fancy bakery loaf, but made in my kitchen.
- Weeknight Wonder: Toss a few slices in the freezer for toast later, or use it to sop up marinara in minutes. Honestly, I make this twice a week because it’s that reliable.
- Budget Bakery Feel: A single batch costs pennies but tastes like a $12 loaf. The yeast and olive oil stretch further than you’d think, and leftovers last forever if you freeze them. My wallet and taste buds thank me.
Step-by-step instructions for artisan olive oil bread
Here's the professional method for crafting bread with a golden crust and fragrant herb-infused interior.
Activate the Yeast with Warm Water
In a medium bowl, combine the 1.5 cups warm water (95°F) with the 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This indicates the yeast is active and ready to work. I always check the water temperature first—too hot kills the yeast, too cold prevents activation.
While waiting, measure out the 3.5 cups bread flour and the 1.5 tsp Diamond Crystal kosher salt in a separate large bowl. The high-protein flour will develop gluten beautifully, giving your bread that professional artisan texture. Keep these dry ingredients ready for the next step to maintain a smooth workflow.
Develop the Dough with Olive Oil and Herbs
Add the yeast mixture to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Then pour in the 0.75 cup extra-virgin olive oil and mix until incorporated. The fruity, cold-pressed olive oil will infuse the bread with rich flavor and create a tender crumb.
Next, add the 2 tbsp finely chopped fresh rosemary and 1 tbsp fresh thyme leaves. I like to use fresh herbs for their vibrant aroma and flavor, but dried would work if needed. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic, pulling away from the sides of the bowl. This develops the gluten structure essential for that perfect oven spring.
First Rise and Shape the Dough
Lightly oil a large bowl, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1-2 hours until it has doubled in size. The dough should feel light and airy when pressed gently with a fingertip. I keep my oven light on low during winter months to maintain a consistent warm environment for proper rising.
Once risen, turn the dough out onto a lightly floured surface and shape it into a round loaf. For a rustic look, you can create a well in the center by pressing your thumb into the dough. This allows the bread to expand beautifully in the oven. Place the shaped dough on a baking sheet dusted with 0.25 cup cornmeal to prevent sticking and create a crispy bottom crust.
Second Rise and Final Preparation
Cover the shaped dough again and let it rise for another 30-45 minutes until it has puffed up noticeably. The dough should spring back slowly when pressed gently. This second rise is crucial for developing the bread's final texture and flavor. I like to place the baking sheet on a lower oven rack during this final rise to maintain warmth and encourage proper expansion.
Preheat your oven to 375°F with a baking stone or inverted baking sheet inside. This creates steam that helps develop that golden crust. Just before baking, sprinkle the dough generously with 1 tbsp coarse sea salt for that essential final flavor boost. The salt will also help create a crispy, shimmering crust.
Bake to Golden Perfection
Bake the bread for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F. I always check for doneness by both color and sound—this ensures perfect results every time.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the steam inside the bread to redistribute, resulting in a more even texture. The crust will be crisp and fragrant, while the interior will be tender with pockets of olive oil and herb flavor throughout. Serve warm with your favorite olive oil and balsamic vinegar for dipping.
Pro Tips For Making Artisan Olive Oil Bread
- Use Room-Temperature Olive Oil: The cold oil from the fridge won’t emulsify properly with the flour—it’ll clump like a stubborn cat in a bathtub. Let that bottle sit out for at least 30 minutes before measuring, or even better, store it in your warmest pantry spot (near the oven, say) for maximum spreadability.
- Mix the Dough by Hand: Skip the stand mixer unless you’re making 5 loaves. Kneading by hand for 8-10 minutes develops the gluten better than a rushed 2-minute mixer job. The dough should feel like a firm but slightly tacky baseball—if it sticks to your fingers, it’s not ready.
- Don’t Overproof the Dough: I learned this the hard way when my loaves collapsed like sad soufflés. After the first rise, poke the dough—if it springs back slowly (3+ seconds), it’s done. If it bounces right back, give it 10 more minutes. Overproofing turns your crusty dream into a dense brick.
- Add Salt to the Water: Dissolving the kosher salt in the warm water first means it’s evenly distributed, not hiding in pockets like a lazy ingredient. This makes the flavor sing without you having to guess how much to sprinkle later. (And yes, Diamond Crystal is less salty than table salt—measure accordingly.)
Storing and reheating your artisan olive oil bread
Room-Temp Storage
Keep your freshly baked artisan olive oil bread at room temperature for up to 2 days in a brown paper bag or canvas bread box—this preserves moisture better than plastic. I store mine wrapped in a clean kitchen towel to maintain crispness.
The crust stays perfect when protected from air exposure, while the interior remains tender. Place it on a wire rack to prevent sogginess from sitting on a hard surface. 🌾
Fridge Preservation
For longer storage, wrap the bread tightly in plastic wrap or aluminum foil, then place it in an airtight container. It’ll stay fresh in the fridge for 5-7 days, though the crust loses crispness over time.
To revive it, sprinkle a few drops of water on the crust and warm in a 350°F oven for 5-10 minutes. I often freeze half the loaf for later use—this method works best for the herb-infused version, as flavors intensify after freezing. ❄️
Freezing Dough
Shape your dough into loaves, wrap tightly in plastic wrap, then place in a freezer bag with all air squeezed out. Frozen dough keeps for 3 months—thaw overnight in the fridge before baking. The texture remains excellent, though the crust may need extra time in the oven.
I’ve found this method ideal for batch baking—just shape, freeze, and bake as needed. For best results, use a baking stone to recreate that artisan oven spring. ⏰
Reviving Stale Bread
If your bread loses crispness, don’t toss it! Slice and toast in a 400°F oven for 5-8 minutes until golden. For sandwiches, brush slices with melted butter and toast lightly.
Another trick: Sprinkle water on the crust and warm in a 375°F oven for 5 minutes—this restores crunch while keeping the interior soft. I’ve revived bread this way up to 5 days after baking. 🔥
Herb Freshness Tip
The fresh rosemary and thyme in this bread add amazing aroma, but their flavor fades faster than the bread’s structure. For maximum freshness, freeze the dough without herbs, then add them just before baking.
Alternatively, bake the bread without herbs, then brush warm slices with olive oil and sprinkle with fresh herbs after topping. This keeps the herbs vibrant while preserving the bread’s texture. 🌿
Nutrition facts
Frequently asked questions
Can I substitute all-purpose flour for bread flour in this recipe?
While you can use all-purpose flour, your bread won't have the same professional texture. Bread flour has a higher protein content (12-14% vs. 10-12% in all-purpose), which develops more gluten for that signature artisan structure. For best results, stick with bread flour, but if you must substitute, add 1 teaspoon vital wheat gluten per cup of all-purpose flour to mimic the protein difference.
Why did my dough collapse during baking?
Collapsed bread usually means one of three things: overproofed dough, insufficient yeast activation, or opening the oven too soon. Check if your dough doubled properly before shaping—if it was already puffy before baking, it was likely overproofed. Also verify your yeast was active (it should foam within 5-10 minutes in warm water). Finally, resist peeking during the first 20 minutes of baking to maintain oven steam.
How do I make this bread without a stand mixer?
This recipe works perfectly with just your hands! Knead the dough on a lightly floured surface for 8-10 minutes by pressing, folding, and turning the dough. For best results, use the "stretch and fold" method: wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Repeat this motion all around the dough for 3-4 minutes per session, doing 3-4 sessions total with 30-minute rests between.
Can I add other herbs or seeds to this recipe?
This dough is incredibly versatile. Try adding 1 tbsp sesame seeds or 1 tbsp poppy seeds for texture, or swap the rosemary and thyme for 1 tbsp dried oregano or 1 tbsp chopped sage. For nutty flavor, fold in ½ cup toasted pine nuts or ½ cup chopped walnuts during the final kneading. Just be mindful not to exceed 10% of the flour weight in additions to maintain proper dough structure.
What's the no-knead version of this recipe?
For a no-knead approach, mix all ingredients except yeast in a bowl, then add yeast dissolved in 1 cup warm water. Stir until combined, cover, and let rest for 12-18 hours at room temperature. The dough will be shaggy at first but will develop naturally. Shape gently, let rise 1 hour, then bake as directed. The texture will be slightly denser but still delicious—perfect for busy days!