Spain on a Fork > All Recipes > Tapas > No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs
All Recipes, Tapas / April 2, 2020

No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs

Ready for the easiest most delicious homemade bread ever? This No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs is just that. Made with the most basic ingredients, loaded with amazing flavors and done in 1 hour.

What makes this bread so special, is the whole no-knead no-yeast deal. Many people are intimidated when working with yeast and/or ponder if they are kneading the dough correctly. With this recipe, all those worries go out the window 🙂 .

To make this homemade bread, I used a 9 x 5 inch baking pan. The secret here is to make sure you grease it all over, that way the bread doesn´t stick to the pan once it´s baked. I used extra virgin olive oil to grease the pan, but you can use any standard nonstick spray as well.

TIPS & TRICKS to make this Recipe: It took me exactly 55 minutes to bake this bread. I used a typical coventional oven. Every oven heats differently, so it might take you 50 minutes or 1 hour. Once you think the bread looks done, take it out of the oven, pierce it with a toothpick, if it comes out cleanly, it´s perfectly baked. Otherwise, add back to the oven. If you feel your bread is going to fall apart because you over-cooked it, wrap it in saran wrap for 15 minutes. The moisture will help settle the bread for easy slicing.

Key Ingredients & Cookware I used in this Recipe:
9.5¨ x 5¨ BAKING PAN

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Watch the Video Below on How to Make No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs

4.5 from 2 votes

No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs

Course Bread
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 55 minutes
Author Albert Bevia @ Spain on a Fork


  • 2 cups all-purpose flour 256 grams
  • 1 tsp baking powder 4 grams
  • 1 tsp sea salt 5.9 grams
  • 1/2 tbsp dried thyme 1.37 grams
  • 1/2 tbsp dried rosemary 1.67 grams
  • 1/2 tbsp dried parsley .81 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 1/4 cups water 310 ml


  1. Add 2 cups all-purpose flour into a large bowl, a generous teaspoon of baking powder, 1 teaspoon of sea salt. 1/2 tablespoon dried thyme, 1/2 tablespoon dried rosemary and 1/2 tablespoon dried parsley, mix all the dry ingredients until well combined

  2. Next add in 1 1/4 cups water and 2 tablespoons of extra virgin olive oil, mix all the ingredients together, the mixture should end up between a stiff dough and a batter, once well combined, continue to mix for another minute to 2 minutes, this helps release some of the gluten strands in the flour to give this quick bread more of a classic bread texture

  3. Grease a 9 x 5 inch baking pan with some extra virgin olive oil, add in the dough mixture, evenly spread out and make sure it´s in a flat layer, add into a preheated oven, bake only option, 190 C - 375 F, after 50 to 60 minutes the bread should be perfectly baked (it took me 55 minutes), remove from the oven, insert a toothpick in the middle, if it comes out cleanly the bread is perfectly baked, remove the bread loaf from the pan and transfer to a wire rack, let it sit for 15 minutes and serve

Recipe Notes

Get the 9 x 5 inch baking pan that I used to make this homemade bread

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  1. Frank

    I make a different ‘no yeast’ bread every week, this olive oil bread is the tastiest. Great flavor and texture considering no milk or butter. I could see some sundried tomatoes in this bread. Thanks for a simple, easy to assemble and bake recipe.

    12 . Mar . 2024
    • Spain on a Fork

      Thansk for the comment! Much love 🙂

      13 . Mar . 2024
  2. Cynthia Cecelia

    Wonderful to find herb bread WITHOUT the yeast.
    Thank you. My great grandparents from Valencia, Spain! My mom used to say that I was orbiting the Moon of Valencia when I didn’t hear her call me. Later, found out it was the moon that never was! I will try this bread.

    23 . Jan . 2022
    • Spain on a Fork

      Yes!!! lol….Much love 🙂

      23 . Jan . 2022
  3. Mala Rama

    Hi. I am glad to have found your recipe. However I tried it with cake flour..which I had available..I know that it had less my bread did not rise. Can it be the reason? I also used a 240ml cup to measure. I hope it was correct? As I did not know your cup measurement.

    23 . Sep . 2020
    • Spain on a Fork

      For this recipe you want to use regular all-purpose flour. I just added the measurements in metric as well 🙂 much love

      24 . Sep . 2020
  4. surya

    Thanks for this useful informative blog to sharing step by step.

    18 . Jun . 2020
  5. Anthony

    That’s crazy, in my area’s supermarket they have loads of all purpose flour, but no yeast, so what do they do? They doubled the price of the flour. The ingredients are already in a self-rising flour, why not use that and omit the baking soda and baking powder?

    05 . Jun . 2020
    • Spain on a Fork

      Lucky for you that you can get self-rising flour, here in Spain because of the lockdown all we can get is all-purpose flour, but the price is still the same luckily 🙂 but yes, you can use self-rising flour here and omit the baking powder, much love

      06 . Jun . 2020
  6. Shanice Meridith

    This bread was delicious and so easy to make. I had everything I needed already in my pantry. And When you say no knead you meant it! I mixed all my ingredients with a spoon. I usually do that with my dough to start but all the ingredients blended together so quickly there was no need for anything else. I had it in the oven for exactly 55 minutes at 375 degrees Fahrenheit as you recommended and it came out perfectly. Thank you for this amazing, no hassle recipe.

    26 . May . 2020
    • Spain on a Fork

      I´m so glad to hear that Shanice!! thanks for the comment 🙂 much love

      26 . May . 2020
  7. Barb

    4 stars
    Thanks for the suggestions! I tried the recipe with the whole wheat flour and additional water. It was so easy to do! But I found the taste of the whole wheat to be too strong. So I will wait for all purpose flour to return to the stores and try it again. Thanks again.

    04 . May . 2020
    • Spain on a Fork

      Yeah whole wheat flour has a much stronger flavor than all-purpose 🙂 much love

      06 . May . 2020
  8. Barb

    5 stars
    I would love to make this olive oil and herb bread, but I don’t have any all purpose flour (and there is none in my local grocery stores – amazing, isn’t it?). I actually have almond flour, coconut flour, and stone ground whole wheat flour at home. Can this bread be made from any of these (or any combination of these)? Thanks very much.

    01 . May . 2020
    • Spain on a Fork

      I know, hard to believe some stores are out of all purpose flour right now! no worries, you can use the whole wheat one, to substitute the whole wheat flour for all-purpose flour, use 3/4 cup of whole wheat flour for every 1 cup of all-purpose flour. Also, add 2 teaspoons of water for every 1 cup of whole wheat flour you use so your bread doesn’t turn out too dry. Much love!

      01 . May . 2020

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