Olive oil salt bread is my no-yeast rescue loaf: a soft, focaccia-adjacent bread leavened with baking powder, soaked in good extra virgin olive oil, and finished with coarse sea salt. From pantry to warm loaf in under an hour, which is exactly the point.
Imagine pulling a warm, flaky, golden-crusted loaf from your oven in under an hour. No yeast, no proofing, no complicated kneading—just pure, simple, delicious bread. This Olive Oil Salt Bread is my go-to recipe for when a bread craving strikes and I need instant gratification. It has a rich, biscuit-like texture and a savory flavor that’s absolutely irresistible, especially when served warm. Whether you bake it in a skillet for a rustic loaf or griddle individual flatbreads, this recipe is a game-changer for busy weeknights or lazy weekends.
Ingredients
• 3 cups (360g / 12.7 oz) all-purpose flour
• 1 tablespoon (15 ml / 0.5 fl oz) baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) coarse sea salt, plus more for sprinkling
• 1/3 cup (80ml) extra virgin olive oil, plus more for the pan
• 1 cup (240ml) warm water
Instructions
1. For Skillet-Baked Bread
2. Preheat & Prep: Preheat your oven to 375°F (190°C). Generously grease an 8-inch cast-iron skillet or square baking pan with olive oil.
3. Mix the Dough: In a food processor, pulse the flour, baking powder, and 1 teaspoon (5 ml / 0.2 fl oz) of salt to combine. With the processor running, stream in the 1/3 cup (720 ml) of olive oil, followed by about 3/4 cup (960 ml) of the warm water.
4. Form the Dough: Process for about 30 seconds until the dough comes together in a soft, easy-to-handle ball. If it seems too dry, add the remaining water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If it’s too sticky, add a sprinkle of flour.
5. Shape in Pan: Transfer the dough to your prepared pan and press it out to the edges. Flip the dough over once to coat both sides with oil, then press it into place again.
6. Bake: Cover the pan with foil and bake for 20 minutes. Remove the foil, sprinkle the top generously with more coarse sea salt, and bake for another 20-25 minutes, or until the top is golden brown and springs back when you gently press it.
7. Serve: Let the bread cool in the pan for a few minutes before cutting into wedges or squares. Serve warm!
8. Variation: For Griddled Flatbreads
9. Prepare the Dough: Follow steps 2 and 3 above to make the dough.
10. Shape the Breads: Divide the dough into 8 to 12 equal pieces. Pat each piece between your hands to form a patty about 1/2-inch thick.
11. Cook: Heat a large, heavy skillet or griddle over medium heat and add enough olive oil to coat the bottom. Working in batches, cook the breads for about 5 minutes per side, until golden brown, crisp, and bubbly. Serve immediately.
Nutritional Information
• Serving Size: 1 slice (if cut into 6)
• Calories: 310 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 14g
• Sodium: 450mg
• (Note: This is an estimate and can vary based on used.)
Pro Tips
• Use a good quality extra virgin olive oil. Since it’s a key flavor component, a fruity, robust oil will make the bread shine.
• Don’t overwork the dough. Mix just until it comes together. Overworking can develop the gluten too much, making the bread tough instead of tender and flaky.
• Get creative with add-ins! After processing, gently knead in 1/2 cup (480 ml) of chopped olives, shredded Parmesan cheese, fresh rosemary, or sun-dried tomatoes for a flavor boost.
• This bread is best enjoyed the day it’s made, preferably still warm. If you have leftovers, wrap them tightly and reheat in a toaster or oven to refresh the texture.
FAQ
Q: Is this olive oil salt bread recipe vegan
A: Yes, the base recipe is naturally vegan as it contains no eggs or dairy. To keep it fully vegan, simply omit the optional Parmesan cheese add-in or use your favorite plant-based Parmesan alternative.
Q: How can I add more protein to this vegetarian bread
A: To boost the protein content, you can knead in 1/4 cup (960 ml) of nutritional yeast for a cheesy flavor or add chopped nuts and seeds like sunflower or pumpkin seeds. Serving it with a protein-rich dip like hummus or a white bean dip also makes for a more balanced vegetarian snack.
Q: What are some vegetarian meal ideas for this bread
A: This savory bread is perfect for a complete vegetarian meal. Serve it alongside a hearty lentil soup, a creamy tomato bisque, or a large Greek salad. It’s also fantastic for dipping in hummus, baba ghanoush, or a warm spinach and artichoke dip.
Q: How should I store leftover vegetarian olive oil bread
A: This bread is best enjoyed fresh on the day it’s made. If you have leftovers, wrap them tightly in foil or place them in an airtight container at room temperature for up to 2 days. To restore its warm, flaky texture, reheat slices in a toaster, oven, or a dry skillet for a few minutes.
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Quick Olive Oil Salt Bread (No Yeast)
Ingredients
Method
- For Skillet-Baked Bread
- Preheat & Prep: Preheat your oven to 375°F (190°C). Generously grease an 8-inch cast-iron skillet or square baking pan with olive oil.
- Mix the Dough: In a food processor, pulse the flour, baking powder, and 1 teaspoon (5 ml / 0.2 fl oz) of salt to combine. With the processor running, stream in the 1/3 cup (720 ml) of olive oil, followed by about 3/4 cup (960 ml) of the warm water.
- Form the Dough: Process for about 30 seconds until the dough comes together in a soft, easy-to-handle ball. If it seems too dry, add the remaining water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If it's too sticky, add a sprinkle of flour.
- Shape in Pan: Transfer the dough to your prepared pan and press it out to the edges.
- Flip the dough over once to coat both sides with oil, then press it into place again.
- Bake: Cover the pan with foil and bake for 20 minutes.
- Remove the foil, sprinkle the top generously with more coarse sea salt, and bake for another 20-25 minutes, or until the top is golden brown and springs back when you gently press it.
- Serve: Let the bread cool in the pan for a few minutes before cutting into wedges or squares.
- Serve warm!
- Variation: For Griddled Flatbreads
- Prepare the Dough: Follow steps 2 and 3 above to make the dough.
- Shape the Breads: Divide the dough into 8 to 12 equal pieces.
- Pat each piece between your hands to form a patty about 1/2-inch thick.
- Cook: Heat a large, heavy skillet or griddle over medium heat and add enough olive oil to coat the bottom.
- Working in batches, cook the breads for about 5 minutes per side, until golden brown, crisp, and bubbly.
- Serve immediately.
- Don't overwork the dough.
- Mix just until it comes together. Overworking can develop the gluten too much, making the bread tough instead of tender and flaky.
