It’s easy to take olive oil, our number one pantry must-have, for granted. That’s why this month we are honoring olive oil, partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring olive oil.
If the smell of bread baking in the oven could be bottled, it would be the best perfume ever. But despite the smell (and taste) of freshly baked bread, it is easy to write off homemade bread as too difficult or time-consuming.
This olive oil bread recipe is here to change that.
Olive oil bread is fairly straightforward to make, and adding olive oil to the rising dough not only imparts a soft, grassy (or peppery depending on your oil choice) and fragrant flavor, but it also gives your bread a wonderful tenderness that makes it perfectly suited to accompany a salad or a bowl of soup. The glory of this recipe is that it can be used as a base for all sorts of delicious breads. Try swapping out the fennel and gruyere in the recipe below for dried apricots and chopped bittersweet chocolate or blue cheese and crisp, roughly chopped bacon. Or if you prefer simpler bread, this loaf is irresistible on its own.