Go Back
Spanish Bread

Rustic Spanish Bread

This light, fine-textured white bread gets its softness from a little bit of extra virgin olive oil.
Course Breads
Cuisine Spanish
Keyword artisan bread, rustic round bread, Spanish bread
Prep Time 20 minutes
Cook Time 23 minutes
Additional Time 1 hour 20 minutes
Total Time 2 hours 3 minutes
Servings 2 large loaves
Calories 125kcal
Author Marsha Maxwell


  • OXO Good Grips 2-Cup Angled Measuring Cup,Clear,2 Cup
  • Simply Gourmet Measuring Cups and Measuring Spoons Set
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
  • YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans & Rolling with Measurements, Heat Resistant Cookie Sheets for Macaroon/Pastry, 16" x 11.5", Brown)
  • Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
  • Wilton Industries Perfect Results Mega Cooling Rack


  • 2 3/4 cups 650ml water
  • 5 teaspoons or 2 packets 14g active dry yeast
  • 7 cups 900 grams bread flour
  • 1 tablespoon 14g salt
  • 1/4 cup 60ml olive oil, preferably extra virgin
  • Cornmeal for sprinkling baking sheet


  • Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Stir lightly. Let sit for 10 minutes.
  • Measure the flour, and place in the bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.
  • Turn on the mixer, add salt to the flour, and allow to mix. Slowly drizzle the olive oil into the flour as the mixer is running. If making by hand, use a whisk.
  • Slowly drizzle in the yeast and water mixture. Allow the dough to knead by machine for 4 minutes.
  • If making by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out onto a floured surface and knead for 5 minutes.
  • After kneading, you should have a smooth, springy dough that bounces back lightly when pressed with your finger. Check the texture of the dough during the kneading process. If the dough is sticky, add up to 1/2 cup additional flour.
  • Cover the dough in the bowl with waxed paper that has been sprayed with cooking spray, then with a kitchen towel. Let rise for 1 hour or until doubled.
  • Knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into 2 equal-size balls, and place on a 15-inch baking sheet that has been sprinkled liberally with cornmeal.
  • Cover the loaves again with waxed paper and a kitchen towel, and let rise a second time for 20-25 minutes or until doubled. Meanwhile, preheat the oven to 425 degrees.
  • Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crisper crust.



If you use all-purpose flour, reduce water to 2 1/2 cups.