Artisan Olive Oil Bread Recipe: Golden Crust With Fragrant Olive Oil Infusion

This artisan olive oil bread recipe transforms your kitchen into a rustic Italian bakery with its golden crust and fragrant olive oil infusion. 🔥 The secret lies in a precise blend of flour, water, and high-quality olive oil that creates a tender crumb and irresistible aroma.

Perfect for pairing with antipasto or dipping in olive oil, this bread is designed to impress without requiring advanced baking skills.

What sets this recipe apart is the two-step proofing process, which develops gluten for a light, airy texture while allowing the olive oil to fully infuse the dough.

The result is a loaf with a crisp exterior and a moist, flavorful interior where every bite carries the rich, fruity notes of olive oil. No special equipment is needed—just time and patience for the dough to transform.

By the time it emerges from the oven, you’ll have a fragrant, golden-brown loaf that’s impossible to resist. The crust will crackle with each bite, while the interior remains tender and infused with olive oil’s signature depth. This bread isn’t just a side dish—it’s a centerpiece that elevates any meal.

Serve it warm with a drizzle of extra virgin olive oil, alongside charcuterie, or toasted with garlic and herbs. The recipe scales perfectly for gifting or meal prep, making it a versatile addition to your baking repertoire. Ready to master this classic?

Ingredients for artisan olive oil bread

Nine essential ingredients transform simple dough into rustic Italian-inspired bread with golden crust and fragrant olive notes.

The olive oil is non-negotiable here—extra-virgin with fruity notes makes all the difference. Trader Joe's or Whole Foods carry excellent options, but any high-quality brand will work. Look for bottles labeled 'first cold press' and avoid anything that smells like soap. The flour matters too: bread flour with 12-14% protein gives that perfect chewy texture. If you only have all-purpose, add 1 extra tablespoon. The yeast should be fresh—check the expiration date, and if it's past its prime, your bread will be flat. Warm water is key: too hot kills the yeast, too cold slows it down. Aim for 110°F—just warm to the touch.

No extra-virgin olive oil? Light olive oil works in a pinch, but the flavor won't be as rich. Running short on bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics the protein content. The cornmeal dusting is optional but helps with release—semolina works too. For a sweeter loaf, add 1 extra tablespoon of sugar. The coarse sea salt topping is traditional, but flaky salt or even kosher salt will do. If you're making this ahead, the dough can be refrigerated overnight for deeper flavor—just let it come to room temp before shaping. The two-step proofing is crucial: the first rise develops gluten, while the second lets the olive oil infuse fully.

Freshly baked bread tastes best the same day, but this loaf keeps well for 3-4 days wrapped in a clean kitchen towel. For longer storage, freeze the cooled loaf for up to 3 months. To revive, wrap in foil and reheat at 350°F for 10 minutes. The crust gets crispier when reheated—perfect for serving with olive oil for dipping. If you make extras, slice and freeze individual portions for quick toast. The aroma alone will have your kitchen smelling like an Italian bakery, so save some for gifting—it's always a crowd-pleaser.

Step-by-step instructions for artisan olive oil bread

Here's the method for crafting bread with an irresistible golden crust and rich olive oil infusion.

In a large bowl, combine the 4 cups bread flour, 1 tbsp granulated sugar, and 1.5 tsp salt. Make a well in the center and add the 2.5 tsp instant yeast. Gently whisk to distribute the yeast evenly through the flour mixture.

Slowly pour in the 1.5 cups warm water (around 110°F) and 0.75 cup extra-virgin olive oil while stirring with a wooden spoon. Mix until a shaggy dough forms—don't worry if it looks dry at first. The olive oil will help create a tender crumb and rich flavor. Knead the dough by hand for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 3-4 minutes on medium speed.

Here's the thing—olive oil makes this dough slightly stickier than traditional bread dough. If it's too wet, add 1 tablespoon of flour at a time until it comes together properly. The dough should be soft but not sticky, and it should spring back slowly when pressed.

Lightly oil a large bowl, place the dough inside, and cover it with a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it has roughly doubled in size. You'll know it's ready when the dough puffs up and leaves an indentation when pressed gently with a finger.

Punch down the dough to release any air bubbles, then turn it out onto a lightly floured surface. Shape it into a loaf by folding the sides toward the center and rolling it tightly from one end to the other. For an even better crust, fold the ends under to create a smooth, rounded top. This shaping creates tension in the dough, which leads to an oven spring that gives you that beautiful rise.

Place the shaped loaf back in the oiled bowl, cover it again, and let it rise for another 30-45 minutes until it has puffed up noticeably. While it's rising, preheat your oven to 375°F and position a rack in the middle position. Dust a 9x5-inch loaf pan with the 0.25 cup cornmeal—this prevents sticking and adds a subtle texture to the crust.

Here's where it gets crucial: just before baking, brush the top of the loaf with a little more extra-virgin olive oil and sprinkle it evenly with the 1 tsp coarse sea salt and 1 tbsp semolina flour. This topping creates that signature golden crust and adds a delightful crunch. The semolina flour is optional but gives a beautiful texture if you want to go the extra mile.

Carefully transfer the loaf to the prepared pan and bake for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F—this ensures a fully baked crumb while keeping the texture tender.

Don't open the oven door during baking—this can cause the bread to collapse. If the top browns too quickly, tent it loosely with aluminum foil after 20 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period allows the steam to escape, preventing a gummy interior.

Once fully cooled, slice the bread with a sharp serrated knife for clean cuts. The interior should be soft and slightly open-grain, with pockets of air created by the yeast. The crust should be crisp yet tender, with a subtle olive oil aroma that permeates every bite.

For the best results, serve the bread warm or at room temperature. The flavors develop more as it cools, so if you can't serve it immediately, wrap it in a clean kitchen towel to keep it fresh. This bread pairs beautifully with soups, olive oil dips, or simply enjoyed on its own with a smear of garlic butter.

Pro cooking tips for artisan olive oil bread

Olive Oil Infusion

For maximum olive oil flavor, I recommend adding 2 extra tablespoons of high-quality extra-virgin olive oil to the dough after the first rise. This lets the oil fully infuse during the second proofing.

I use California Olive Ranch for its fruity, peppery notes—it’s perfect for this bread. Brush the dough lightly with another 1 tablespoon of olive oil before baking to enhance the crust’s aroma. 🫒

Dough Temperature

Keep your dough at 75-78°F during both rises for optimal yeast activity. If your kitchen is cold, place the dough bowl near a warm oven (with the light on) or use a proofing box.

A dough thermometer is worth the investment—I use the Thermoworks Dough Thermometer—it ensures consistency every time. Too cold, and your bread will rise slowly; too warm, and it may overproof.

Steam for Crust

Create steam in your oven for a crispier crust by placing a 9x13-inch baking sheet on the lower rack before preheating. Pour ½ cup hot water into it once the oven reaches temperature.

The steam mimics a bread oven’s environment, giving you that professional bakery crust. Remove the water after 10 minutes of baking to prevent a soggy bottom.

Kneading Mastery

Olive oil dough is trickier to knead than traditional bread. Use a dough scraper to keep your hands clean and prevent sticking. If the dough feels too wet, add flour 1 tablespoon at a time—but don’t overdo it, or your bread will dry out.

For a hands-off approach, use a KitchenAid stand mixer with the dough hook attachment on medium speed for 3-4 minutes until the dough pulls away from the bowl.

Proofing Tricks

For even better flavor, let the dough cold-proof in the fridge overnight. Cover it tightly and refrigerate for 12-16 hours. This slow fermentation develops deeper flavors and makes slicing easier.

When ready to bake, let the dough sit at room temperature for 1 hour before shaping. The cold rise also improves gluten development, resulting in a lighter crumb. ✨

Baking Adjustments

If your oven runs hot, reduce the temperature to 350°F and bake for 40-45 minutes. For a darker crust, broil the bread for 1-2 minutes at the end. Always check for doneness by tapping the bottom—it should sound hollow.

Overbaking dries out the crumb, so aim for an internal temperature of 190-200°F. Let the bread cool completely before slicing to prevent gumminess.

Frequently asked questions