Sometimes, you just want fresh bread without the usual wait. This no yeast olive oil bread steps in perfectly—quick, fragrant, and with that gentle olive oil aroma that feels like a hug right from the oven. It’s the kind of bread that makes you pause whatever you’re doing, even if just for a moment, to savor the smell and imagine the first warm slice melting a little butter.
I remember the first time I made this bread. I was juggling a handful of things—kids asking questions, a phone buzzing somewhere nearby—and honestly, I wasn’t super focused. The dough was a bit stickier than I expected, and I wasn’t sure if I’d gotten the texture right. But as it baked, the kitchen filled with that unmistakable scent of olive oil and honey, turning a hectic afternoon into a quiet, comforting moment. When the crust turned golden and I finally sliced it, the softness inside surprised me. It wasn’t perfect in shape—kind of rustic and uneven—but it was exactly what I needed: warm, simple, and utterly inviting.
- Ready in less than 40 minutes, so no long waits or multiple rising times.
- Soft and moist texture with a subtle sweetness from honey, balanced by the richness of olive oil.
- It’s simple—and that’s kind of the point. No yeast means fewer variables and less fuss.
- Perfect for any meal: breakfast toast, a side for your lunch salad, or a quick dinner companion.
If you’re a bit unsure about working with dough that’s stickier than usual, don’t worry. It’s supposed to feel that way, and it bakes into a tender crumb every time.
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No Yeast Olive Oil Bread
- Total Time: 35 minutes
- Yield: 8 slices 1x
Description
A simple and delicious no yeast olive oil bread that is quick to make and perfect for any meal. This bread is soft, flavorful, and has a lovely olive oil aroma without the need for yeast or rising time.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/4 cup extra virgin olive oil
1 tablespoon honey
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, combine the whole milk, extra virgin olive oil, and honey. Stir until the honey is dissolved.
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until just combined. Do not overmix; the dough will be slightly sticky.
Lightly grease a 9×5-inch loaf pan with olive oil.
Transfer the dough into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Turn the bread out onto a wire rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Using a standard loaf pan keeps things straightforward—no fancy equipment needed. I usually serve this bread warm with a drizzle of olive oil and a pinch of flaky salt, but it’s just as good with jam or as a base for open-faced sandwiches. Sometimes, I try stirring in a handful of herbs or a sprinkle of cracked pepper into the dough, though I haven’t tested all these tweaks enough to call them foolproof.
FAQ:
Can I make this bread vegan? You could substitute the milk for a plant-based alternative, but I haven’t tried it myself. The texture might change a bit.
Does the bread keep well? It’s best eaten within a couple of days at room temperature. Wrapping it tightly and freezing works too, but the texture softens a little after thawing.
Can I add seeds or nuts? Sure! Just fold them gently into the dough, though the bread will be a bit denser.
When you want bread that’s quick, comforting, and uncomplicated, this no yeast olive oil bread is a quiet hero. Give it a try—you might find yourself baking it on a regular basis.