Olive Oil Bread

Preparation info
  • Makes


    Small Loaves
    • Difficulty


Appears in

By Tessa Kiros

Published 2004

  • About

This is an ideal picnic bread. It is great filled as a large roll, cut into slices for crostini or bruschetta, or just broken off to eat as it is. It is quite wonderful plain or with some chopped sautéed mushrooms, roasted tomatoes, olives, nuts or herbs mixed through before its second rising.


  • 15 g (½ oz) fresh yeast
  • 3 tablespoons olive oil


Put the yeast in a large bowl with the olive oil, sugar and 1 cup (250 ml) tepid water and mix together. Leave for 10–15 minutes until it starts activating and looks frothy.

Add the flour and salt