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Overnight Olive Oil Bread

This bread is definitely worth the extra planning, don't be put off by the Day 1 and Day 2 instructions. It's a really easy bread.



210g strong White Bread Flour

210g water

5g fresh yeast (2g active dry yeast)

Main Dough

300g strong White Bread Flour

160g water

5g fresh yeast

7g salt

50g olive oil

+ pre-ferment

Day 1

Make the pre-ferment, mixing

Day 2

Add the pre-ferment and the ingredients together in a mixer with the dough hook and mix at a medium speed for 15 minutes and then very fast for 5 minutes. It should come away from the bottom of the bowl.

Tip out onto your surface and shape using your dough scraper. Let it rest while you grease a deep tray with olive oil and baking parchment. Gently let the dough take the shape of the tray, try not to stretch it too much. Add some more olive oil, cover with a plastic bag and tie a knot and leave it in the fridge overnight. Our tray measures 27cm x 37 cm and is around 5 cm high.

Next day, heat up the oven to 220 and sprinkle sea salt and more olive oil onto your dough which should be full of bubbles.

Bake in the oven for around 15 minutes, but this will depend on the temperature in your oven, so keep a watchful eye.


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