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Artisan bread
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5 from 4 votes

5 Minute Artisan Olive Oil Bread

An easy to make, versatile bread dough.
Course: Bread
Servings: 4 loaves
Author: Cynthia


  • 2 3/4 C. lukewarm water Don't worry about the exact water temperature...just warm
  • Tbl. yeast or about 1½ packets
  • Tbl. kosher salt
  • 1 Tbl. sugar
  • 1/4 c extra virgin olive oil
  • c. unbleached all-purpose


  • Mix the yeast, salt, sugar, and olive oil with the water into a big 5 or 6 qt. container. Mix in the flour, use a spoon or a food processor to incorporate all the flour. Cover (not airtight), and allow to rest at on your counter for around 2 hours. (it will rise and then collapse) Now, just stick it in the refrigerator,covered, until you're ready to use it. The dough will be pretty soft and sticky looking as this point.
  • When you're ready to bake, grab a hunk of dough, (you determine how much, depending on what you're planning on making) add enough flour to the dough so that it 's not sticky and form into a ball. I am making a basic "boule" or ball shaped loaf.
  • Let it rest for about 45 min. on a pizza peel or baking sheet covered with cornmeal. The cornmeal helps the loaf slide easily off the peel and on to the stone in the oven.
  • Don't worry if it hasn't risen as much as you think it should, it rises more in the oven.
  • Heat pizza stone for 20 minute at 450*. Place an empty broiler tray on another shelf.
  • Dust top of loaf with flour and slash a pattern into the top.
  • Transfer loaf to pizza stone and add a cup of hot water to a pan on the rack below.
  • This will make a lot of steam and give the loaf a crusty exterior. Bake for 30 minutes or until nicely browned and firm to the touch. It should sound hollow when you thump your finger on the bottom.