Basic Crusty Olive Oil Bread

Our bread of choice – quick to assemble, delicious plain or spruced up with some seeds or herbs & spices.


  • 500g flour (I use about 3/4 white and 1/4 wholewheat, or any variation of these)
  • 1 Tbsp Active Dry Yeast
  • 2 tsp Salt
  • 1 tsp Sugar
  • 100ml Boiling water
  • 200ml Tap water
  • 2 Tbsp Olive Oil


  1. In your stand mixer, with dough hook attached (or you can do it with a wooden spoon in a mixing bowl) add your flour, yeast, salt and sugar and mix to combine.
  2. In a measuring jug, add 100ml of boiling water (check your jug won’t crack with the heat!) and top up with tap water up to the 300ml mark.
  3. Add 2 Tbsp of Olive Oil to your water.
  4. Make a well in the centre of your flour, add the water and oil mixture and mix through (either with dough hook on your stand mixer, or manually with a wooden spoon).
  5. When all ingredients are incorporated and the dough is coming together nicely, tip out onto a lightly floured surface and knead for 10 minutes. (I cheat and use 5 minutes on the “knead” setting on my Breville mixer and knead the other 5 minutes by hand)
  6. Coat the inside of a large bowl with some olive oil and put dough inside, rolling it around to cover it with the oil, lightly cover with clingwrap (plastic wrap) – do not seal…you need air to move and throw over a tea towel and place in a warm place to rise for about 30 minutes (minimum! I have had best results leaving it for as long as 2 hours)
  7. When the dough has doubled in size, tip it onto your floured surface again and knead for another two or three minutes.
  8. At this point, you can add in any flavourings that you want – a mixture of a few Tbsp of sunflower and pumpkin seeds are my favourite.
  9. Roll the bread into a rough oval shape and place in an oiled oven pan (no bread pan necessary), cover lightly with tea towewl again and set in a warm place to rise again for about half an hour.
  10. In the meantime, start preheating your oven to 180C.
  11. Make slices into the dough oval – it helps it not to crack open in weird places – and bake for 30-40 minutes.
  12. Cool and enjoy.




Gosh, I can’t actually even remember where I found this recipe – but I was totally hooked on it from the day I first made it. I even use the same recipe for rolls! I probably bake this at least once a week, and haven’t bought a store bread for a very long time.


Leave a Reply

Your email address will not be published. Required fields are marked *