Mediterranean Homemade Bread
Mediterranean Homemade Bread is a rustic, golden loaf that fills your kitchen with the warm aroma of olive oil and freshly baked dough. This recipe focuses on simple pantry ingredients and traditional techniques, creating a soft interior with a lightly crisp crust. Unlike store-bought bread, this homemade version has a clean flavor, a tender crumb, and a satisfying chew that makes it perfect for dipping in olive oil, serving alongside soups, or building hearty sandwiches. Whether you are new to bread making or already comfortable in the kitchen, this reliable recipe gives you bakery-style results at home.
Prep time: 15 minutes
Resting and rising time: 1 hour 30 minutes
Bake time: 30 minutes
Total time: 2 hours 15 minutes
Servings: 10 slices
Ingredients
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar or honey
2 teaspoons instant yeast
1 1/2 cups warm water (about 110°F / 43°C)
3 tablespoons extra virgin olive oil
Optional topping: sesame seeds, nigella seeds, or flaky sea salt
Instructions
In a large mixing bowl, combine flour, salt, sugar, and instant yeast, stirring well to evenly distribute the ingredients.
Make a well in the center and pour in the warm water and olive oil.
Mix with a wooden spoon or your hands until a rough, shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky but not sticky.
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 60 minutes, or until doubled in size.
Punch down the dough gently to release air, then shape it into a round loaf or oval shape.
Place the shaped dough on a parchment-lined baking sheet and cover loosely. Let it rise again for 30 minutes.
Preheat your oven to 400°F (200°C). Score the top of the loaf with a sharp knife and brush lightly with olive oil or water, then sprinkle optional toppings if desired.
Bake for 25 to 30 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Tips
Use bread flour instead of all-purpose flour for a chewier texture.
Measure flour with the spoon-and-level method to avoid dense bread.
Warm water should feel like warm bath water, not hot, to avoid killing the yeast.
Knead until the dough passes the “windowpane test,” where it stretches thin without tearing.
If your kitchen is cold, let the dough rise in an oven that has been turned off but still slightly warm.
Adding a small pan of water to the oven creates steam and improves crust texture.
Brush the loaf with olive oil after baking for a soft, shiny crust.
Use a sharp blade to score the dough to control how it expands in the oven.
Let the bread cool at least 20 minutes before slicing for the best crumb.
Store bread wrapped in a kitchen towel to preserve the crust and prevent sogginess.
Variations
Add chopped rosemary and thyme to create herb-infused bread.
Mix in minced garlic and black pepper for a savory garlic loaf.
Fold in chopped olives for a classic Mediterranean olive bread.
Scatter sun-dried tomatoes through the dough for bursts of flavor.
Sprinkle feta cheese into the dough during shaping for a salty, creamy twist.
Replace half the white flour with whole wheat flour for a heartier loaf.
Add sesame or poppy seeds throughout the dough instead of just on top.
Shape the dough into small rolls for individual servings.
Brush the top with honey water before baking for a lightly sweet glaze.
Use part milk instead of water for a softer, richer crumb.
Q & A
Can I use active dry yeast instead of instant yeast?
Yes, but it needs to be dissolved in the warm water first.
Why didn’t my bread rise?
The yeast may be expired or the water may have been too hot or too cold.
Can I knead the dough in a stand mixer?
Yes, use the dough hook and knead for 6 to 7 minutes on medium speed.
How do I know when the bread is fully baked?
It should be golden and sound hollow when tapped on the bottom.
Can I freeze homemade bread?
Yes, wrap it tightly and freeze for up to two months.
What if my dough feels too sticky?
Add small amounts of flour while kneading until manageable.
Can I make this dough the night before?
Yes, let it rise slowly in the refrigerator overnight.
Why is my crust too hard?
The oven may be too hot or the bread may have baked too long.
Can I make this without sugar?
Yes, but the yeast may work a bit slower without it.
How long does homemade bread stay fresh?
It is best within 2 days, but can last up to 3 days when properly stored.
Nutrition
(Per Slice, Approximate)
Calories: 190
Protein: 5g
Carbohydrates: 36g
Fat: 4g
Fiber: 2g
Sugar: 1g
Sodium: 390mg
Conclusion
Mediterranean Homemade Bread is one of those simple pleasures that never gets old. With just a few basic ingredients, you can create a loaf that’s warm, fragrant, and full of character. The combination of olive oil and slow rising gives the bread a soft interior and a crust that is both crisp and tender. It’s a versatile recipe that works beautifully for breakfast, lunch, or dinner and can be customized in countless ways with herbs, seeds, or fillings. Once you experience the taste and texture of fresh bread straight from your own oven, it quickly becomes a recipe you’ll want to bake again and again.