Sometimes, dinner sneaks up on you, and the idea of waiting hours for bread to rise feels like too much. That’s when this no yeast olive oil bread steps in like a quiet hero. It’s soft, tender, and carries just enough flavor to make sandwiches or sides feel special without any fuss.
I remember the other night when I pulled this bread from the oven—the golden crust still warm, filling the kitchen with a gentle, olive-tinged aroma. I sliced into it, a bit impatient, and the crumb was light but held together nicely. There was a moment where I was halfway through buttering a slice and got distracted by a text, so the butter didn’t spread perfectly—it was patchy in places, but honestly, that made it feel more homemade and real. It’s not fancy, but it’s exactly what you want when life’s a little hectic and you need something reliable.
Why You’ll Love It:
- Quick to make — no rising time means it’s ready in about 35 minutes.
- Soft and flavorful, thanks to olive oil’s rich, fruity notes.
- Perfect for sandwiches or as a warm side — it doesn’t overpower but complements.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- Because there’s no yeast, the texture is different from traditional bread, more cake-like but still satisfying.
If you’re not usually a quick-bread person, this one might surprise you with how comforting it feels on the tongue and how easily it fits into a busy evening routine.
PrintNo Yeast Olive Oil Bread
A simple and quick no yeast olive oil bread that’s soft, flavorful, and perfect for sandwiches or as a side. This bread uses baking powder as a leavening agent, making it easy to prepare without waiting for dough to rise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 slices
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup whole milk
1/4 cup extra virgin olive oil
1 large egg
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk the whole milk, extra virgin olive oil, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Do not overmix; the batter will be thick.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
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.
Carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing.
Kitchen Notes: I usually bake this in a standard loaf pan without any special equipment, so no worries if you don’t have anything fancy. It pairs beautifully with a drizzle of olive oil and a sprinkle of flaky salt right from the oven. Sometimes I add a handful of herbs or a bit of grated cheese for a little twist, but I haven’t tested those variations extensively, so results might vary. You could also swap whole milk for a nut milk if that’s your thing—I haven’t tried it, but it seems worth a shot.
FAQ:
Can I make this bread gluten-free? I haven’t tried it with gluten-free flour, but since it relies on baking powder for rise, it might work with the right blend. Just expect a different texture.
Will it keep well? It’s best enjoyed fresh or within a couple of days stored in an airtight container. Freezing works if you want to save leftovers.
Is the olive oil flavor strong? It lends a gentle richness, not overpowering, so it complements most meals.
Give this bread a try the next time you want something homemade without the wait. It’s straightforward, satisfying, and just the kind of thing you’ll want to make again.