Rustic Spanish Bread Recipe: Classic Pan Español for Home Baking

Sometimes a recipe becomes a family tradition because you make it so often. 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 share with family, friends, and neighbors.

The recipe came to our family through my brother-in-law, who lived in Barcelona for a few years and learned it from a local baker. The bread’s tender crumb comes from a small amount of extra virgin olive oil—an ingredient typical of Spanish baking.

Baking bread can seem intimidating at first, and there are several ways to go wrong. But with a few reliable tips and clear steps, even a beginner can produce a beautiful loaf. The instructions below are designed to be easy to follow and to help you succeed.

Rustic Spanish Bread Step by Step

1. Proof the yeast: Sprinkle active dry yeast over slightly warm water (about 95°F / body temperature). Stir lightly and let it sit for 10 minutes until bubbly. Proofing confirms the yeast is alive and active; if the water is too hot it will kill the yeast, producing a dense loaf.

2. Hydration: This recipe uses 2 3/4 cups (about 650 ml) water for 7 cups (900 g) bread flour—an appropriate hydration for high-protein bread flour. If using all-purpose flour (lower protein), reduce the water to 2 1/2 cups. The dough should feel medium-weight and springy, not overly wet or dry.

3. Flour and mixer: While the yeast proofs, measure 7 cups of bread flour into a mixing bowl. A powerful stand mixer with a dough hook makes kneading easier, but you can also mix and knead by hand.

4. Measuring flour: Fluff the flour before measuring, scoop into the measuring cup, and level with a knife for an accurate measure. Alternatively, weigh the flour—900 grams is a reliable standard for 7 cups of bread flour.

5. Salt and oil: Place the flour in the mixer bowl, add about 1 tablespoon salt (I use slightly less than the standard 1/2 teaspoon per cup), and start the mixer. While it runs, slowly drizzle in 1/4 cup (60 ml) extra virgin olive oil. If mixing by hand, incorporate oil with a whisk before adding liquids.

6. Add yeast mixture: Add the proofed yeast and water to the bowl while the mixer runs. If working by hand, mix with a sturdy wooden spoon.

7. Knead: Machine-knead for about 4 minutes. If kneading by hand, work the dough on a floured surface for roughly 5 minutes. The goal is a smooth, elastic dough that springs back when pressed.

Note: Flour needs vary by brand. I use 7 cups with higher-protein brands; some flours require 7 1/2 cups. If the dough is sticky, add up to 1/2 cup additional flour. The finished dough should be springy, not stiff.

8. First rise: Place the dough in a large bowl lightly sprayed with cooking spray. Cover with sprayed wax paper and a kitchen towel. Let rise in a warm spot (room temperature is fine) for about 1 hour, until doubled.

9. Shape loaves: Punch down or knead the risen dough briefly on a floured surface to release air. Divide into two equal pieces and shape into balls. Place them on a large baking sheet liberally sprinkled with cornmeal. A shallow “X” cut across each loaf helps the final appearance and oven expansion.

10. Second rise and bake: Cover again with sprayed wax paper and a towel and let rise 20–25 minutes. Preheat the oven to 425°F while the loaves proof. Bake for 23–25 minutes until golden brown; bake 5 minutes longer if you prefer a crisper crust.

11. Timing: The hands-on work is only about 20 minutes. Including rising and baking, total time is roughly 2½ hours. Dusting the loaves lightly with flour before baking is optional and gives a rustic look.

12. Serving and gifting: This bread is versatile and makes a thoughtful gift—perfect for the holidays, a recovering friend, or new parents. It pairs beautifully with butter, and my favorite way to enjoy it is with butter and homemade raspberry jam.

Rustic Spanish Bread

Author: Marsha Maxwell

This light, fine-textured white bread gets its softness from a small amount of extra virgin olive oil.

Ingredients

• 2 3/4 cups (650 ml) warm water (about 95°F)
• 5 teaspoons (or 2 packets, 14 g) active dry yeast
• 7 cups (900 g) bread flour (use 7 1/2 cups if your flour is lower-protein)
• 1 tablespoon (about 14 g) salt
• 1/4 cup (60 ml) extra virgin olive oil
• Cornmeal for sprinkling the baking sheet

Instructions

1. Sprinkle yeast over the warm water, stir lightly, and let sit 10 minutes until bubbly.
2. Measure the flour and place it in a mixing bowl (mixer with dough hook or a large bowl for hand mixing).
3. Start the mixer, add salt, and slowly drizzle in the olive oil. If mixing by hand, whisk the oil into the flour.
4. Slowly add the yeast-water mixture while the mixer runs. Knead by machine about 4 minutes or by hand 5 minutes.
5. The dough should be smooth and springy. If sticky, add up to 1/2 cup more flour.
6. Place dough in a sprayed bowl, cover with sprayed wax paper and a towel, and let rise 1 hour or until doubled.
7. Punch down, knead briefly, divide into two equal balls, and place on a cornmeal-sprinkled baking sheet. Score a shallow “X” on each loaf.
8. Cover and let rise 20–25 minutes while preheating the oven to 425°F.
9. Bake 23–25 minutes until browned; bake 5 additional minutes for a crisper crust.

Notes

If you use all-purpose flour, reduce the water to 2 1/2 cups. Adjust flour amount slightly as needed depending on the brand to achieve a springy, non-sticky dough.

Nutrition (per 1 oz slice)

Calories: 125 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 2 g | Sodium: 200 mg | Fiber: 1 g

Photos by Marsha Maxwell and Lazartivan/Shutterstock.com