Olive oil & Sea salt loaf

Olive oil & Sea salt loaf

This straight-forward bread fits the bill for any meal of the day.  Tasty and slightly dense, this is a satisfying loaf to make and eat.


Prep time: 30 mins + 1 hour proofing

Bake time: 25 mins

Total time:


350g of Risen Mighty White Bread Flour

215ml of tepid water

1 packet of instant yeast

7g salt

18g olive oil


Mix the flour and water together for a 30 minute autolyse.  After the autolyse, mix in the yeast and a few minutes later, mix in the salt and olive oil.

Flour your work surface and knead the dough until it’s smooth and elastic.  It will be sticky at first but use your dough scraper to help.  Aim for 10 – 15 minutes.

Place in an oiled bowl with a cover and put in a warm place until the dough has doubled in size. This should take about an hour.

Tip the dough out on the work surface and punch the air out gently. 

Grab a tin loaf and put the dough in. You can roughly shape it beforehand but it should be fine just with the way it is.

Sprinkle some more sea salt on top and let it proof for another hour, covered.

Preheat the oven to 220C. Spray the oven with water just before you put the loaf in. Bake until golden brown, around 25 minutes, and sounds hollow when you tap it on the bottom.