Eat Drink Better

Published on December 19th, 2011 | by Patricia Larenas


Easy Olive Oil Bread: A Holiday Tradition

From Provence to California: An Adopted Traditional Holiday Bread

This version of a traditional holiday bread from the Provence region of France is incredibly versatile and simple to make. It has a rich satisfying texture, yet has no dairy products. The key to its signature flavor is extra virgin olive oil – a lot of it. Although it’s a Christmastime tradition in Provence where it is known as pompe à l’huile, I’ve been making this bread in different seasons throughout the year since 2007 when I discovered the recipe in Saveur magazine. The traditional way to make it is with orange flower water, but I make it as a savory bread to serve with special dinners. In this recipe I added fresh herbs from my garden: rosemary, thyme, and lemon thyme. The fresh herbs gently perfume the bread and pair well with the flavors of the holidays. You can experiment with whichever herbs you have available.

Basic Tips for Making Olive Oil Bread

The recipe uses a semi-liquid starter called a poolish, which is a mixture of water, flour, some sugar and yeast, that is allowed to ferment to give the bread a unique flavor. The following recipe makes one 12 inch round disk-shaped loaf that bakes in 15 to 20 minutes. My instructions may appear to be long but they’re not complicated. I’ve included my tips so you’ll get off to a good start and be able come up with your own variations.

Ingredients for Olive Oil Bread

  • 3 3/4 cups flour (unbleached all purpose type; you can use a combination of whole wheat and white flour. )
  • 1/3 cup sugar
  • 1 (7-gram) package active dry yeast (or 2 1/2 tsp)
  • 3/4 cup extra-virgin olive oil (this can be reduced to 1/2 cup with good results)
  • 2 tsp salt
  • 1 tablespoon of fresh herbs (leaves picked and finely chopped) rosemary, thyme, or lemon thyme
  • A sheet of parchment paper for baking (can be found in most grocery stores near the waxed paper)

Fresh herbs and extra virgin olive oil make this a delicious bread

Step 1: Make the Poolish

Make the poolish: put 1 1/2 cups of the flour, plus the sugar, yeast and 1 cup warm water into a large bowl. Beat well with a wooden spoon until smooth and silky. Let sit in a warm place until bubbly and foamy, at least 30 minutes. The poolish can sit for a few hours if desired. It gets surprisingly puffy, so make sure your bowl is large enough.

Step 2: Make the Dough and Let it Rise

Add the remaining flour, 3/4 cup oil, and salt to the poolish gradually, alternating the flour with the oil while you stir until a dough forms. Turn out the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. It will  feel very moist and oily, but avoid adding too much additional flour. The finished dough should be oily but not stick to your hands. This is when you add the fresh herbs, if using. Sprinkle the chopped herbs onto the surface of the dough and knead them in until the herbs have been incorporated into the dough evenly.

Grease a large bowl with a bit of olive oil, place the dough inside and cover with the towel. Place in a warm spot until approximately double in bulk. The magazine’s recipe allows 2 to 3 hours rising time, but I found that’s not necessary.  I often make an accelerated version that I let rise  for only 1 hour- this works well and has a nice texture. The key is to make sure the poolish has risen well before making the dough.

Add chopped fresh herbs to the dough then knead to mix in

Step 3: Shape and Bake

Preheat oven to 400 degrees F.  After the dough has been allowed to rise and has doubled, gently turn it out onto parchment paper that you have placed on a baking sheet. Gently stretch and shape the dough with your fingers to form a disk about 12 inches in diameter. Using a small knife, cut out four to five slits about 2 inches long and 1/2 inch wide radiating out from the center of the loaf, like a sand dollar design.  Bake the scraps as a little chef’s bonus or decorate your loaf by shaping the scraps into leaves and attaching to your loaf. You can also add walnuts or pecans by pushing them into the surface of the loaf.

Cover with the towel until the oven is at temperature, then remove the towel and bake for 15 to 20 minutes. Be careful to watch the time- it bakes quickly and will puff up and start to turn a beautiful toasty brown.

Step 4: Enjoy!

Remove from the oven and immediately brush the top and sides with some hot water to steam the crust for a nice texture. Place on a wire rack to cool a bit. Serve warm if possible, or store well wrapped in plastic and heat it before serving. And by the way, it’s a tradition to tear off pieces at the table rather than slicing the loaf. (But we discovered that it makes a decadent treat for breakfast when it is sliced and toasted then served with butter and jam.)

This recipe is very forgiving and adapts well if you want to reduce the amount of sugar or oil, vary the types of flour, or the rising times for the poolish or the dough. I routinely make a double batch to get 2 loaves, or I make smaller loaves to share. Other variations I’ve tried are adding fresh basil in the summer, and even lavender flowers.

If you try it I please let me know your comments: did you enjoy it? would you try it again? what variations have you tried?

Warm wishes for happy holiday meals!

Photos: Urban Artichoke



Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

Tags: , , , , , , , ,

About the Author

Patricia Larenas is a writer and gardener living in Silicon Valley doing her part to heal the planet, one garden at a time. She left her career in the tech sector to dig in the dirt full time and help others create and enjoy their edible landscapes. Read more at her web site:

4 Responses to Easy Olive Oil Bread: A Holiday Tradition

  1. Erica Vieira says:

    Urban Artichoke, this bread is amazing, especially warm…Thanks for the recipe and Happy new year!

    • Hi Erica,
      I’m so sorry to have missed your comment-duh! I’m so glad it worked for you- yes it’s wonderful warm, and did I mention how much we love it sliced and toasted in the toaster?
      Happy New Year to you too!!

  2. I am not too happy but I think my yeast may have not been active enough.

    • Hmmm- are you willing to give it another try? Did it not rise?
      One trick I often do but it’s not supposed to be necessary is to add the yeast to the warm water, and wait till I see that it’s getting foamy (about 5-10 minutes) then add it to the flour to make the poolish. That way you can tell if there may be a problem with your yeast. Make sure the water is nice and warm- it should very warm to the touch, but not hot.
      Thanks for letting me know, and I hope you try again. If you do, I’d like to hear how it turned out.

Back to Top ↑
  • Support our Site!

  • Let’s Connect!

  • Popular Posts & Pages

    Whether you are looking to completely give up animal products or just want to try eating vegan some of the time, we want to support you! Below, you’ll find articles answering some common questions about vegan cooking and nutrition. If you don’t see your question answered below, please get in touch with us! We are happy to investigate for you!

    Find out what's in season now, plus get plenty of recipe inspiration to help you make the most of every season's beautiful, local fare.

    I love infographics. When I came across this one about what, how, and when to plant vegetables, I thought I’d share. Keep reading after the pic for a few of my own lessons learned.

    Top Sustainable Food Jobs of the Week.

    Looking for an all vegan grocery store? Even if you’re not lucky enough to have one in your town, there are lots of online options for vegan grocery shopping.

  • Search the IM Network

  • The content produced by this site is for entertainment purposes only. Opinions and comments published on this site may not be sanctioned by, and do not necessarily represent the views of Sustainable Enterprises Media, Inc., its owners, sponsors, affiliates, or subsidiaries.