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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