Olive Oil Bread
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.
Ingredients
- ½ cup warm water (110°F / 45°C)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon white granulated sugar
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 ½ cups all-purpose flour
Ingredients for 5 servings (505 g) · the original recipe
Method
- 1
In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
- 2
Stir in 2 cups of the flour in order to make a soft ball.
- 3
Knead in additional flour so that dough is soft and not sticky.
- 4
Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- 5
Punch down dough, and form into ball or loaf shape.
- 6
Place onto a greased cookie sheet. Cover and let rise for 15–20 minutes.
- 7
Preheat the oven to 375° F (190°C).
Oven - 8
Bake in the preheated oven for 30–40 minutes, until golden brown.
Oven - 9
For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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