5 Ingredient Olive Oil Bread (No Yeast Required)
This simple olive oil bread is so easy to make and doesn’t require any yeast! You can have fresh bread on the table in minutes!
There are few things I love more than a fresh slice of bread. The problem is I don’t usually want to make an entire loaf of bread… because I will eat it all in a matter of days. Why aren’t there more single-serving bread recipes? Just in case you love bread as much as I do, here is a super simple recipe for some warm and fluffy bread, no yeast required.
You’re probably wondering, “Can I make bread without yeast?” and the answer is yes! I love fresh bread, but I don’t always have yeast in my pantry, and even when I do, I don’t want to wait hours for the dough to rise. The good news is, you can make bread without yeast!
Olive Oil Bread Ingredients
- Flour– You’ll need all purpose flour for this recipe. If you want to make bread with whole wheat flour, I recommend trying this whole wheat flatbread recipe!
- Baking Powder– The baking powder gives the bread a little bit of lift without yeast.
- Olive Oil- This helps hydrate the bread and gives it a soft texture.
- Water– This is necessary to hydrate the bread.
- Salt– A little salt adds flavor to the bread.
I’m not sure if I should call these biscuits or rolls or just little mini loaves. These little loaves are made in a skillet, so you don’t even have to wait for the oven to preheat!
How to Make Bread Without Yeast
To make bread without yeast, mix water, flour, salt, baking powder, and olive oil in a large bowl.
The baking powder will give this bread a little lift without any yeast. Mix until a dough forms.
Divide the dough into small disks.
Cook the loaves in a skillet until toasted on each side.
As an alternative method, you can mix the dough in a food processor. It’s a little more “hands off” but it does require cleaning the food processor, so I’m not sure if it’s really much faster. But both methods will create beautiful little loaves of bread!
Technically this recipe makes 4 little mini loaves, so if you wanted to be strict on portions, you could serve 4 people with these. But they’re so delicious that you’ll probably want to eat at least two. My absolute favorite olive oil is California Olive Ranch olive oil, but any kind will do.
Tips for Perfect Olive Oil Bread
- I’ve made these in a non-stick skillet and a cast-iron skillet. I found a non-stick skillet to be the easiest, but either pan will work.
- You can either make these in a food processor or by hand in a bowl. I actually think the bowl method is easier in the end because cleaning a food processor can be a hassle. But both work well!
- Be sure to make the loaves equal in size so they cook at the same rate.
Substitution Ideas
If you wanted to make this with whole grain flour, try using whole wheat pastry flour or white whole wheat flour, which is softer than regular whole wheat flour. In a pinch, you can use other oil like canola oil or vegetable oil, but I highly recommend using olive oil if you have it. It adds more flavor to the bread.
No Yeast Bread Variations
- Adding a few fresh or dried herbs is an excellent way to add a little extra flavor. I’ve experimented with rosemary and parsley, and both added a subtle hint of flavor.
- You could also add 1/4 cup of shredded cheddar cheese to create a cheddar biscuit!
- If you’re looking for more ways to made bread without yeast, check out this post on the best yeast substitutes.
Is Olive Oil Bread Healthy?
I think this bread is a great healthy option because it’s easy to keep the portion sizes in check! It’s made with just a few simple ingredients and it’s perfect to pair with a bowl of soup or a salad!
How to Store Olive Oil Bread
I recommend eating this bread the same day you make it. Since it’s a small quantity, you probably won’t have much leftover. But if you do, store it in an airtight container or zipper-top bag at room temperature. I don’t recommend keeping it for more than a day, as it will dry out.
Print
Olive Oil Bread
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Bread
Description
These little single-serving loaves of bread are easy to make and you don’t need any yeast! You can make this in a bowl or a food processor!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon olive oil
- 1/2 teaspoon salt (to taste)
- 1/3 cup warm water
- (Rosemary or other herbs, optional.)
Instructions
Bowl Method:
- Combine the flour, baking powder, and sea salt.
- Stir in the olive oil and water until mixed.
- Warm a large cast iron skillet or non-stick skillet over medium heat until heated.
- Sprinkle with olive oil and swirl around the pan to lightly coat.
- Shape the dough into 4 small patties.
- Drop into the heated skillet and cook over medium heat for 5 minutes on each side.
- You can sprinkle them with rosemary or other herbs while they’re cooking.
- Serve immediately.
Food Processor Method:
- In a food processor, add the flour, baking powder, and salt. Blend for 10 seconds.
- While running the food processor on low, slowly add in the olive oil and water.
- Blend for 30 seconds or until a dough starts to form. (You’ll be able to tell; it’ll start to clump up.)
- Warm a large cast iron skillet or non-stick skillet and heat over medium heat.
- Sprinkle with olive oil and swirl around the pan to lightly coat.
- Shape the dough into 4 small patties.
- Drop into the heated skillet and cook over medium heat for 5 minutes on each side.
- You can sprinkle them with rosemary or other herbs while they’re cooking.
- Serve immediately.
Notes
This olive oil bread is best served right away, but you can make it a day in advance if needed.
Recipes to Serve with Olive Oil Bread
Looking for a whole wheat bread recipe? Try this easy 4 ingredient whole wheat flatbread! Don’t worry- there’s still no yeast required!
Are you a carb lover like me, or could you pass on the breadbasket?
This is such a great, quick recipe. It comes together fast and is an easy accompaniment to a meal. I’ll sometimes leave the herbs out and we eat them with jam. My husband wants to try them in a biscuits and gravy, and I think they’ll hold up nicely for that.
These have become a staple in our family. We season with sea salt, garlic and rosemary when mixing and the taste is phenomenal. Thanks so much for a great and adaptable recipe.
I can’t find measurements e en after I read that they’re at the bottom. Can’t find it.
So good and easy to make thank you
Anyone tried a gluten free version? Advice welcome!
Yes! I used King Arthur’s 1 to 1 gluten free flour. They came out great! I would prefer to bake them next time as I prefer the smell of baked bread better than the smell of fried bread.
What a wonderful, simple and tasty recipe! Thanks for sharing. I was pleasantly surprised at how flaky and tender these are. I will try white whole wheat flour next time and perhaps add some herbs. Really nice.
So simple, so quick and so simply tasty. Thank you 🙂
I’m not a baker or very savvy in the kitchen by any means, but I was able to successfully make these!!! I used a wild mushroom and sage olive oil and added a little rosemary! So yummy! Thanks for making it easy!
I,m definitely going to try this. My grandmother used to make this for us all the time. She even taught us how to make it, not with olive oil but Crisco. I’ll try them with the olive oil soon. The rating is a 5 because they remind me of all the beautiful memoriesand so much love put into not only her cooking but everything she did, especially for us! RIP “Mama”!
I ended up with one six-inch round that was tasty but crumbly. The dough never quite came together, and seemed to need some more liquid added to what your recipe called for.
The taste was good, very much like my mother’s and grandmother’s drop biscuits with olive oil added. Next time I’ll double everything and increase the moisture a bit.
You didn’t give measurements, so how do we know how much of each ingredient to add?
Hi Ida, all of the ingredients and step by step instructions are at the end of the blog post.