Olive Oil Bread {Easy & Quick Home Baked Bread Using a Cold Oven Method}

Breads | 05/20/2016 | By

This has to be up there as one of the tastiest and easiest foolproof bread recipe ever. You don’t even need a bread tin (less cleaning), let alone a bread machine. You can also start the baking process in a cold oven, which I love. See my notes at the end of the recipe for this method. But basically, I mix my ingredients, wait for the dough to rise once, shape the dough and place it inside the oven to rise a second time and then bake it for half an hour. If your oven has an automatic start and cook time function, even better! No fuss and delicious warm rustic baked bread.



Easy Home Baked Bread

Easy olive oil home baked bread ingredients.


Easy Home Baked Bread - Mix dry ingredients

Mix the dry ingredients together.


Easy Home Baked Bread - Add Olive Oil & Water

Add the olive oil and the water. Mix well and then knead until the dough is smooth and elastic.


Easy Home Baked Bread - Cover & Rise

Once the dough is smooth, put back into the mixer, cover with cling wrap and let it rise until it doubles in size (about 1 hour).


Easy Home Baked Bread - 1st Rising

This is what it looks like after the first rising.


Easy Home Baked Bread - Shape

Take the dough out and knead it to “knock” the bubbles out. The dough will be sticky so you’ll need to flour your kneading surface.


Easy Home Baked Bread - Slit

Shape the loaf and slit the top with a sharp knife (to allow for expansion).


Easy Home Baked Bread - Place in Cold Oven

Place it in a cold oven to rise for a second time, about 30 minutes.


Easy Home Baked Bread - Times

Set your timers if you can. Otherwise, bake at 375°F for 30 minutes from cold.


Easy Home Baked Bread - 2nd Rising

This is what the loaf looks like after the second rising.


Easy Home Baked Bread - Fresh out of the oven

Here is my freshly baked loaf. It was all I could do not to eat it while I took this photo!


Easy Home Baked Bread - Sliced

Perfect with butter and a sprinkling of salt.



EASY OLIVE OIL BREAD {Baked Using Cold Oven Method Recipe}

  • Difficulty: Easy
  • Print

7 grams 1/4 oz sachet active yeast (Platinum Brand is best) (This here is my favorite)
500 grams (Just over 1 lb) strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil
300 ml of warm water

Method for cooking from a cold oven:
Place the flour into a mixing bowl.
Add dried yeast, salt and sugar into the flour and stir to combine.
Make a well in the centre of the flour mixture and pour in the olive oil and water all at once.
Mix quickly using your hands, paddle or in your mixer with a dough hook.
Keep kneading until the dough is elastic and smooth.
Clean and lightly oil the mixing bowl and put the dough back into it.
Cover with a damp tea towel or cling film and set it aside to prove.
This gives the yeast time to work: the dough should double in size. It should take about one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).
Turn the dough out onto a floured surface and knead again to remove the bubbles.
Shape the dough into a round loaf, place on an oiled baking sheet or silicone mat and slit the top with sharp knife.
Place it into a cold oven and let it rise for 30 minutes (and up to 2 hours)
Once it has risen for the second time, switch your oven on to 375°F.
Bake for 30 minutes until browned and crisp.
Switch oven off and let the bread rest in the oven for 10 minutes, then remove and let it cool down further on a wire rack until it is nice and warm or let it cool completely if you prefer cold bread.

Notes on making the bread ahead using a timer:
Place the bread into the cold oven to rise at least 30 minutes and a maximum of 2 hours before starting to bake).
Set your oven to go on at the desired time to bake for 30 minutes.
Let the bread cool in the oven and then take it out and transfer it to a wire rack to continue to cool down..

Notes on baking the bread the traditional way:
Preheat your oven to 375°F.
Once your bread has risen for the second time, on the prepared baking tin, pop it in the oven.
Let it bake for 30 minutes. Switch the oven off and let rest in the oven for 10 minutes, then reomove and let it continue to cool down on a wire rack.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

You can also pin this ↓ image to Pinterest or share the recipe to other social media.

Eady Olive Oil Bread


  1. Leave a Reply


    Thanks for the recipe. Can you tell me what type of Olive oil you are using? Is it Extra virgin Olive oil or does that have too strong a flavour for the bread?

    • Leave a Reply


      Hi! I use a Californian extra virgin olive oil. It has smokey overtines which I think work well in the bread. Personally, I don’t find the bread has a strong flavor. I use the extra virgin simply because that is what I have at hand. You could always try with a milder variety. We enjoy this bread mainly for strong cheeses or roasted garlic peppers or tomatoes, as opposed to sweet jams. It works well. Let me know how it turns out for you. Happy baking weekend! 🙂

  2. Leave a Reply


    For a change try using Walnut Oil.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>