Olive Oil and Herb Bread
This Olive Oil and Herb Bread is a classic Greek recipe, perfect for serving alongside meals or enjoying with a spread. It's easy to make and brings the authentic flavors of Greece into your home.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a small bowl, dissolve the sugar in warm water and then stir in the active dry yeast. Let it sit for about 10 minutes or until frothy.
- 2
In a large mixing bowl, combine the all-purpose flour, salt, dried oregano, dried thyme, and fresh rosemary.
- 3
Once the yeast is frothy, mix it into the dry ingredients along with the extra virgin olive oil. Stir until a dough begins to form.
- 4
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
- 5
Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- 6
Preheat your oven to 375°F (190°C).
- 7
After the dough has risen, punch it down and shape it into a round loaf or divide it into smaller rolls. Place on a baking sheet lined with parchment paper.
- 8
Let the shaped bread rise for another 30 minutes, covered with a cloth.
- 9
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 10
Remove from the oven and let cool on a wire rack before slicing. Enjoy your homemade Olive Oil and Herb Bread!
- 11
Before serving, season with salt and pepper to taste if desired.
Cook notes
Tips
Use fresh herbs for a more robust flavor.
Ensure your water is warm enough but not too hot, or it will kill the yeast.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Wrap the bread in plastic wrap to keep it fresh for longer.
- Slice the bread before freezing for easy thawing.
Substitutions
- If you don't have dried oregano, use Italian seasoning instead.
- Replace fresh rosemary with an equal amount of dried rosemary.
What to Serve With
- Serve with a plate of olives and feta cheese.
- Best paired with a Greek salad on the side.
Common Mistakes
- Make sure the water temperature is correct to activate the yeast.
- Knead the dough sufficiently to develop gluten for a better texture.
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture will be denser.
How should I store the bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days.
Can I freeze this bread?
Yes, you can freeze the bread. Wrap it tightly and it should last up to 3 months.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Olive Oil and Herb Bread?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Spanakopita
Flaky phyllo pie layered with spinach, feta, dill, scallions, and olive oil.
Moussaka
A layered eggplant bake with cinnamon-spiced beef, tomato sauce, and creamy bechamel.
Greek Chickpea Salad
A bright chickpea salad with cucumber, tomato, feta, olives, oregano, and lemon.