Sometimes a single recipe becomes a family tradition because everyone loves it so much. In our home that recipe is a simple, rustic white loaf we call Rustic Spanish Bread. I’ve baked hundreds of these soft, fine‑textured loaves to feed family, to share with friends, and to give to neighbors.
The recipe came to our family through my husband’s brother, who learned it from a baker in Barcelona. The small amount of extra virgin olive oil is typical of Spanish breads and gives these loaves their tender crumb and delicate flavor.
Baking bread can feel intimidating at first, and there are plenty of ways a loaf can go wrong. But a few basic baker’s tips will help any beginner produce a beautiful, satisfying loaf. The following step‑by‑step instructions are straightforward and reliable.
Rustic Spanish Bread Step By Step
Active Yeast in a Measure Cup
1. Start by proofing the active dry yeast in warm water. Sprinkle the yeast over water that is about 95°F (body temperature), stir lightly, and let it sit for about 10 minutes until bubbly. Proofing confirms the yeast is active — when it’s alive and happy it will foam and bubble.
2. This recipe uses 2 3/4 cups (about 650 ml) of water for 7 cups (about 900 g) of bread flour, a common hydration for strong, high‑protein flours. If you use all‑purpose flour, reduce the water to 2 1/2 cups. The dough should feel medium‑weight and springy — not wet like focaccia and not slack like ciabatta.
3. While the yeast proofs, measure 7 cups of flour into your mixing bowl. A stand mixer with a dough hook makes the job easier, but you can mix and knead this bread by hand as well.
4. When measuring flour, stir and fluff it first so there’s some air. Scoop the flour into the measuring cup and level it with a knife, or better yet use a kitchen scale. Seven cups of flour should weigh about 900 grams.
5. Place the flour in the mixer bowl with the dough hook attached. Turn the mixer on low, add 1 tablespoon of salt (slightly less salt than the usual 1/2 teaspoon per cup of flour), and allow it to combine with the flour.
Olive Oil added to Spanish Bread Ingredient
6. With the mixer running, slowly drizzle in 1/4 cup (60 ml) of olive oil. If mixing by hand, whisk the oil into the flour before adding liquids.
Adding Water to the Spanish Bread mixture
7. Add the proofed yeast and water mixture while the mixer runs. If working by hand, switch to a sturdy wooden spoon to combine the ingredients.
8. Knead the dough by machine for about 4 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 5 minutes. The dough should become smooth and springy and should bounce back when pressed with a fingertip. Depending on flour brand and humidity you may need anywhere from 7 to 7 1/2 cups of flour — add a little more if the dough feels sticky, or slightly less if it feels too stiff.
Spanish Bread Dough
9. Place the dough in a large bowl sprayed with cooking spray, cover with sprayed waxed paper and a kitchen towel, and let it rise in a warm spot (room temperature is fine) until doubled, about 1 hour.
Spanish Bread Dough in a bowl
10. Turn the risen dough onto a floured surface and knead briefly (about a minute) to knock out large air bubbles. Divide the dough into two equal balls and place them on a baking sheet liberally sprinkled with cornmeal. Use a sharp knife to score a shallow “X” on top of each ball to help control how the crust opens during baking.
Spanish Bread in Baking Sheet
11. Cover the loaves again with sprayed waxed paper and a towel, and let them rise a second time for 20–25 minutes while you preheat the oven to 425°F (220°C).
Spanish Bread in Baking Sheet
12. Bake the loaves at 425°F for 23–25 minutes, until nicely browned. If you prefer a crisper crust, bake 5 minutes longer. Remove from the oven and cool on a rack before slicing.
13. The hands‑on time for this recipe is only around 20 minutes; including rising and baking it takes roughly 2 1/2 hours from start to finish. Dusting the loaves with a little flour before baking is optional but gives a classic rustic look.
Spanish Bread
This bread is easy, versatile, and makes a thoughtful gift for holidays, a new parent, or a friend recovering from illness. It pairs well with almost anything; my favorite is warm slices spread with butter and homemade raspberry jam.
Spanish Bread
Rustic Spanish Bread
Marsha Maxwell
Equipment
Ingredients
- 2 3/4 cups (650 ml) water
- 5 teaspoons (or 2 packets) / 14 g active dry yeast
- 7 cups (900 g) bread flour
- 1 tablespoon / 14 g salt
- 1/4 cup (60 ml) olive oil, preferably extra virgin
- Cornmeal for sprinkling the baking sheet
Instructions
- Sprinkle the yeast over slightly warm (95°F) water in a small bowl or measuring cup. Stir lightly and let sit for 10 minutes until bubbly.
- Measure the flour and place it in the bowl of a mixer with a dough hook attached, or in a large mixing bowl if working by hand.
- Turn the mixer on low, add the salt, and slowly drizzle in the olive oil. If mixing by hand, whisk the oil into the flour.
- Slowly add the yeast and water mixture while the mixer runs. Knead by machine for 4 minutes.
- If making by hand, combine ingredients with a wooden spoon, then turn the dough onto a floured surface and knead for about 5 minutes.
- You should have a smooth, springy dough that bounces back when pressed. If sticky, add up to 1/2 cup more flour.
- Place the dough in a sprayed bowl, cover with sprayed waxed paper and a towel, and let rise for about 1 hour or until doubled.
- Punch down or knead briefly to remove air, then divide into two equal balls. Place on a baking sheet dusted with cornmeal and score a shallow “X” on each loaf.
- Cover and let rise a second time for 20–25 minutes while preheating the oven to 425°F.
- Bake for 23–25 minutes until browned. Bake 5 minutes longer for a crisper crust.
Notes
Nutrition
Let us know how it went!
Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links that support the cost of publishing recipes on this site.
Photos by Marsha Maxwell and Lazartivan/Shutterstock.com