Ricotta olive oil bread

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Ricotta and Olive Oil Bread | roxanashomebaking.com


I was surprised to see it’s almost the end of January and I haven’t shared a bread recipe for a month! The last bread recipe on Challah, published late December. If you’re thinking I haven’t baked much lately I’m here to defend myself.
If you’re a regular reader you may remember I mentioned in my first post this year I have some plans for this blog.
Also you probably know by now I have a little over two-year old girl who needs to be entertained most of the day leaving me with little to no time, some days, to take pictures, edit, write.
As much as I love you and this blog I knew it has to come second. Tiffany needs me and I’m definitely going to be there for her.
After giving much thought I’ve decided to share 2 recipes a week.
I also have a surprise for you, fingers crossed it’s going to be ready by next week. Ahh, need more free time!!

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This ricotta olive oil bread came to life after the holidays were over and I was left with some cheese in the fridge. Not too much to make a tart but enough to add it to the dough to make a soft bread.
Olive oil and ricotta go well together, none of them being too strong. I knew olive oil is going to make a soft crust and pairing it with ricotta to enhance the dough and make it a soft crumb also would be a hit. And it was!
(my first photo capturing some steam, hooray!)
Baker’s notes
  • I used almost half whole wheat flour  and half all-purpose flour. You can use only all-purpose flour or only whole wheat flour. keep in mind that a 100% whole wheat bread is going to be dense and heavy for its size.
  • Ricotta cheese can be substituted with cottage cheese, just make sure you drain it well.
Ricotta and Olive Oil Bread | roxanashomebaking.com

Ricotta olive oil bread

Prep Time: 20 minutes

Cook Time: 40 minutes

2 hours, 30 minutes

Yield: 2 loaves

Ricotta olive oil bread


  • 1/2 cup (120 ml) lukewarm water
  • 4 tsp dry yeast
  • 1/4 cup (30 grams) whole wheat flour
  • 1/2 cup (120 ml) olive oil
  • 1 cup ricotta cheese
  • 1-2 tsp salt
  • 4 cups (480 grams) whole wheat flour
  • 3 cups (360 grams) all purpose flour
  • 1 1/2 cup (360 ml) lukewarm water


  1. In a bowl mix together 1/2 cup lukewarm water, yeast and 1/4 cup flour. Leave it until the yeast dissolves and lots of bubbles appear at the surface.
  2. When the yeast is proofed add the olive oil, ricotta cheese, salt and the rest of the flour.
  3. With the dough hook attached start mixing slowly adding 1 1/3 to 1 1/2 cup lukewarm water, depending on how wet is your cheese.
  4. Knead until the dough is soft and elastic and comes clean from the sides of the bowl.
  5. Take the dough out, place it in a oiled bowl, cover and leave it at room temperature to rise until double in volume.
  6. When risen, divide the dough in two balls, shape them into logs and place in oiled bread pans (9X5 inch)
  7. Leave to rise again until it reaches the edges on the pans.
  8. Heat the oven to 375F.
  9. Bake the breads in preheated oven for ~40 minutes.
  10. Leave to cool and enjoy!


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Ricotta and Olive Oil Bread | roxanashomebaking.com
Sending love your way,
Linking this bread to YeastSpotting

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Amy says

    This bread sounds delicious Roxana! I can only imagine the wonderful texture it must have with the olive oil and ricotta! Happy Wednesday to you :)!

  2. Radhika says

    Reading the title I was left wondering that I do not happen to get Ricotta cheese here. But glad that you gave the substitute as well. Wonderful texture.

  3. Nava.K says

    Lovely bread with the crispy outer layer and lovely soft note inside. Though I don't make bread at time, your recipe will come in when I feel like for a home version and healthy one.

  4. The Mom Chef says

    Of course you should focus your attention on your two year-old. I remember how demanding and draining that was! Kudos to you for having your priorities straight.

    That being said, I'm so glad you'll still be around so I can read the amazing recipes you bring my way. Like this one. It looks delicious. The color is beautiful and the inside is so fluffy. I adore wheat bread but have never tried ricotta in it (something that will have to be remedied).

  5. Linda says

    I've never heard of this bread before. I'm so intrigued and can't wait to try it!! I so remember those days when my kids were little…give them all your attention, it goes by too quickly!!!

  6. Junia says

    do you use a bread machine? your breads look perfect all the time! ricotta i'm sure makes this bread very moist! i totally know what u mean about not letting blogging take over my life! i've been spending more time with ppl instead of obsessing over reading my google reader and being busy photographing my food in the kitchen! i do miss how often i used to blog though~

  7. Eileen says

    Roxana, This bread looks so tender. I love the bread with cheese in it. It makes it's texture so awesome. Thanks for sharing and enjoy your daughter – before you know it she will be grown – I know this from experience.

  8. Crunchy Creamy Sweet says

    I love homemade bread! Nothing makes your house smell like home than freshly baked bread. This one looks perfect! Yumm!

  9. Kristina says

    This bread looks delicious! I love homemade bread, I've been trying to learn more about it and try out new recipes. This one sounds perfect!

  10. Marina says

    This bread looks great. I make my own bread too, and a smell of the house is just so… warm, crisp, and herbs aroma (I use dill in my breads) penetrates each corner of the kitchen… Love it! Thanks for the recipe, goes into my bread collection!

  11. thecompletecookbook says

    Good for you on not pressuring yourself to blog too often – that would take the fun out of it Roxana. I look forward to your 2 posts a week and I am super excited to hear about what you have planned for Monday. This is an incredible recipe and the loaf looks absolutely delicious!
    :-) Mandy

  12. Wendy Irene says

    Writing a food post takes a lot of love and work, from the creating all the way to the writing. Twice a week will be just perfect to come here and be inspired. Give Tiffany big hugs for me!

  13. Sandra says

    Oh dear Roxy, I completely understand what are you talking about and I think everybody else will too! Kids and family need to be #1. Rest and enjoy your time with your girl while she is little…they grow up so fast!
    You bread is on the menu tonight:))))I love how you made it and I just have to make it ASAP!!! Will let you know how it came out!!!! Sending you Hugs!!!!

  14. Emily says

    This weekend I promise myself a loaf of homemade bread. This looks great. I have never seen or heard of ricotta in a bread recipe before.

  15. The Harried Cook says

    Yummy! I have never heard of using ricotta in bread, but it sounds like it would keep the crumb soft and moist… Great recipe, Roxana!

  16. Renata says

    Hi Roxana! I totally understand your time being difficult to manage. This bread looks lovely, I love ricotta and olive oil together, just never thought of adding them to a bread dough. Amazing!

  17. raquel@erecipe says

    hi roxy I am so excited to try this, looks simple and the ingredients are easy to find. Thanks for sharing this.

  18. Sandra says

    Roxy, I just made your bread and what a great bread..My aunt is eating already second slice and yes by itself, and just mumbling "oh this like a cake" :)))) We love it!!! Thanks for sharing this wonderful recipe!!!I am baking second loaf right now:))

  19. Free Spirit Eater says

    I've never had ricotta olive oil bread but this looks and sounds absolutely wonderful! Thank you for sharing, your photos are stunning too! =]

  20. Jean (Lemons and Anchovies) says

    I can only manage two posts a week these days, too. I wish I had time for more but it's just not realistic.

    Your bread looks so perfect, Roxana. I love the thick slices. With the ricotta and olive oil in it, I bet they would be great on their own. I wouldn't have been able to wait for this loaf to cool before digging in for a slice!

  21. Jill | Dulce Dough says

    Roxana this bread sounds so wonderful! One of my goals this year is to bake more of my own bread, so I will be giving this a try!

  22. MyFudo says

    I always smile when I see amazing bread recipes. I am working towards perfecting my bread baking skills. This recipe is awesome, really worth my time. Thanks for sharing!

  23. says

    What a beautiful combination for a bread…gorgeous loaf!
    I know it must be a challenge handling the blog with a little one, and we all understand :) I can never post more than twice a week and my kids are grown, oh and that pesky day job thing, lol

  24. Peggy says

    This sounds like it would be just delicious. I’m sure it must be a typo but your instructions indicate adding 1 1/3 to 1 1/2 cups of warm oil! Do you mean to add 1/3 to 1/2 cup of oil? Would love to make this and will wait to hear about the oil. Thanks for sharing!

  25. Peggy says

    Roxana~ thanks for the quick reply! I’ll probably make this in the next week or so. I need to buy some Ricotta. I’ll definitely post once I make this. Being Italian I’m intrigued by the use of Ricotta and olive oil in a “sandwich” bread. :)

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