There’s something about the smell of bread baking that instantly settles the day’s chaos. This no yeast olive oil bread has become my go-to when I want that comfort without the wait or fuss of yeast rising. One afternoon, I started this recipe on a whim, distracted by a phone call I only half-listened to — so I might have stirred a bit longer than I should have, but it still turned out beautifully moist with a golden crust that felt just right between crispy and tender.
It’s a bread that doesn’t demand hours of attention or special ingredients. The olive oil gives it a subtle richness, and the honey adds just a whisper of sweetness that balances the tang from the yogurt. I usually slice it thick for a quick snack or toasted alongside a bowl of soup. Sometimes it’s the background to a simple breakfast with butter and jam, and other times it’s the base for a quick sandwich when I’m scrambling to pack lunch.
Why You’ll Love It:
- Moist and tender crumb thanks to the yogurt and olive oil blend.
- Quick to prepare—no kneading or rising required, which is great for busy days.
- The crust develops a lovely golden color without needing a special oven setup.
- It’s simple—and that’s kind of the point. No complicated ingredients, just honest flavor.
- While it won’t have the same stretch or chew as traditional yeast bread, it makes up for it with ease and versatility.
Sometimes I worry if I’m missing something by skipping yeast, but honestly, this bread feels homey and satisfying in its own way.
PrintNo Yeast Olive Oil Bread
A simple and delicious no yeast olive oil bread that is quick to make and perfect for any meal. This bread is moist, flavorful, and has a lovely golden crust thanks to the olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup plain yogurt
1/4 cup extra virgin olive oil
2 tablespoons honey
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, mix the plain yogurt, extra virgin olive oil, and honey until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix; the dough will be sticky.
Lightly grease a 9×5-inch loaf pan with olive oil.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 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.
Turn the bread out onto a wire rack and allow it to cool completely before slicing.
Kitchen Notes: I usually bake this loaf in a standard pan without fuss and find the olive oil greasing keeps it from sticking nicely. It’s delicious served warm with a drizzle of olive oil or alongside a fresh salad. If you want to switch things up, I’ve tried adding herbs like rosemary or thyme—though I haven’t perfected the balance yet. A sprinkle of coarse sea salt on top before baking adds a nice touch, but I don’t always remember to do it. For a sweeter twist, a handful of chopped nuts or dried fruit might work, though I haven’t tested those variations thoroughly.
FAQ:
Can I use a different type of yogurt? Yes, plain Greek yogurt works well, but avoid flavored or sweetened varieties to keep the bread balanced.
Will this bread keep well? It’s best fresh but can be wrapped tightly and frozen for up to a month. Just thaw at room temperature.
Can I make it gluten-free? I haven’t tried gluten-free flour with this recipe, so results may vary.
If you’re looking for a bread that’s straightforward, flavorful, and ready faster than you’d expect, give this no yeast olive oil bread a try. You might just find it sneaking into your regular baking rotation.