There is nothing like homemade dough. This olive oil dough is very easy to prepare, and it only requires 5 minutes and 5 ingredients.
I call it multipurpose dough because I will use the same dough recipe for most of my pies, tarts, empanadas and pizzas. Once the dough is ready, you can add any of your favourite fillings to it and bake it until golden. It couldn’t be any easier!
Some examples of my recipes using this dough are: Coca de trampó (Majorcan flatbread with vegetables); Pizza Margherita di Bufala topped with red peppers and olives; Olive Oil & Chia Grissini; Za’atar Man’ouche – Flat bread with herbs; Spinach Fatayers, …
If you try this simple dough recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 300g (2 ½ cups) Plain flour
- 75ml (2.7 fl oz) Extra virgin olive oil
- 150ml (5.4 fl oz) Warm water
- 2 Teaspoons instant rise yeast powder
- 1 Teaspoon sea salt
- In a big bowl combine the flour, the salt and the yeast powder. Make a well in the middle and pour into it the olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
- Cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume.
- Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out.
You can also make this dough using 150g (1 ¼ cup) organic whole-wheat flour and 150g (1 ¼ cup) organic plain flour, instead of using only plain flour, for a higher amount of fiber and nutrients.
And you can reduce the amount of yeast powder from 2 teaspoons to only 1 teaspoon, although if you do this you will have to allow the dough to rest for at least 1 hour to get it to double the volume.
The last 3 pictures in this recipe show my multipurpose olive oil dough with the mix of 2 flours.
The preparation time is just about 5 minutes, but you should consider at least half an hour until the dough has doubled its volume.
This dough is great! I prepare it in a mixer, but otherwise according to the recipe. It works with spelt flour, or any other whole wheat/rye flour too, just need to compensate with a little extra water/oil. I’ve used it for empanadas and pizza – both come out delicious and are devoured by my kids. I’ve successfully frozen it by wrapping tightly in plastic wrap after punching down the first proof (rise). I just thaw in the fridge for a few hours before use. Thanks so much for this recipe!
Hi Ellie, I’m glad you like it.I’m happy to know that you’ve found a way to freeze it 🙂 Enjoy and happy healthy cooking!
Easiest dough to make! Can this freeze? Or can I refrigerate it for another day?
Hi Sonia, you can refrigerate it in a plastic bag for food well sealed and it last well in the fridge for 4-5 days. You should add extra flour when you take it out of the fridge. Enjoy and happy healthy cooking!
Such a well behaved dough! Thank you so much for sharing
Thanks Aoife, enjoy and happy healthy cooking! 🙂
Hi, I have used this recipe three times now for zaatar manouche and though it always tastes good, the dough never rises properly. I am following your directions and exact amounts. What could I be doing wrong. I am also letting it rise in a warm place. So far no luck. Thanks for any advice you can offer.
Hi Evelyn, I’m sorry to hear that the dough never rises properly…That’s very weird. Do you cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume? What kind of yeast are you using?
Now I’m a little confused after reading Jayme’s question and your answer. Baking powder is real smooth powder while yeast is not really a powder but more like granules which we call “dry yeast” as opposed to fresh yeast, which usually comes in a block form.. along lodger is usually used in cakes, cookies, etc. So, do you mean dry yeast or baking powder! Thank you.
Hi Ledis, in the ingredients description it is indicated yeast powder, you can also call it dry yeast. Enjoy and happy healthy cooking! 🙂
Good morning,
Can I use this dough recipe for a pumpkin pie? My daughter can not eat anything with butter and egg. I would appreciate your advice.
Hi Mariana, I believe you can perfectly use this dough recipe for a pumpkin pie. I used it for my dark chocolate and orange zest tart, and it worked perfectly well. https://www.tastymediterraneo.com/dark-chocolate-and-orange-zest-tart/
What I would suggest you is that you bake the dough in the middle of the oven for 10 minutes at 175 degrees C (350 degrees F) and remove from the heat, and later pour the pumpkin filling mix over the previously baked dough.
Enjoy and happy healthy cooking! 🙂
How long do you knead this dough before leaving it to rise?
Hi Ali, you should knead it until you have a smooth, not sticky dough, usually it wouldn’t take more than 4 or 5 minutes. Enjoy and happy healthy cooking! 🙂
Very easy indeed! Thank you for posting. I will add another tsp of salt next time as for my palate it was a bit bland. I’m so happy I have this recipe-perfect consistency for empanadas. The pisto recipe was crazy good as well.
Hi Marga, I’m delighted to know you like my dough recipe as well as my family’s pisto recipe 🙂 Enjoy and happy healthy cooking!
Hi. Can this recipe be used for the meatpies as well?
Hi Roy, I am not sure what kind of pie crust is used for the meatpies, but you could give this dough a try, I use it for empanadas and other kind of pies and it turns out pretty good. Let me know how it goes and happy healthy cooking 😉
Should I use strong bread flour or ordinary plain flour for this? Please
Hi Lin, ordinary plain flour works perfectly well for this dough. Enjoy and happy healthy cooking 🙂
Thank you for this fantastic dough recipe. We use it every week for our traditional Coca de Trampo, which is essentially a sauceless pizza made with tomatoes, onions, bell pepper and bacalao, only made in the Balearic Islands. You’ve brought a taste of my childhood back to me even though we live halfway across the globe now.
Hi Thais, I’m glad to know you like my dough recipe and that it brings you childhood memories 🙂
My family is from Majorca island and I love coca de trampó too, although in Majorca we do not add “bacalao”. I have shared my coca de trampó recipe on the blog: https://www.tastymediterraneo.com/coca-de-trampo-majorcan-flatbread-with-vegetables/ in case you’d like to have a look to my family recipe; obviously I use my multipurpose olive oil dough for it 😉 Cheers!
Tried Zaatar Manouche at the weekend – absolutely fabulous, thank you! Now can’t wait to make the spinach fatayers- what a fantastic and versatile dough recipe!
Hi Carla, I’m glad to know you enjoy my zaatar manouche 🙂 Yes, this multipurpose olive oil dough is very versatile, I hope you enjoy the spinach fatayers too. Cheers!
I prepared empanadas using your dough recipe and we loved it! Thanks Margarita 🙂
Thanks Fabiola 🙂 I am very happy to know you like it!
Hi! The dough will double with just baking powder? No yeast?
Hi Jayme, I really appreciate your question, it is actually yeast powder and not baking powder that I use for this dough. Apologies, in other languages I expressed it correctly, but thanks to your question I just realized that I didn’t use the appropriate term in the English version. It is corrected now! Thanks!
Can this be made into a loaf? I want to try it with added olives and onion (and try other additives too).
If so then how long would I bake it and at what temp?
Cheers
Hi Kathi, to be honest I have never used this dough to make a loaf. But I prepare with it different kinds of recipes already published on my blog: Pizza Margherita , Olive Oil & Chia Grissinis , Zaatar Manouche , Spinach Fatayers , …
Instead of a loaf, you could try a flat bread with olives and onion or other veggies you may like and it will be delicious, the time in the oven may vary depending on the veggies you add on top. My advice would be to bake it at 175 degrees C (350 degrees F), and check after 15mins if the bread is already golden and if the veggies you decide to add are already as you like them. In any case, I will be publishing soon a traditional flat bread with veggies recipe from Majorca Island that my grandma used to bake for us. And also my family bread recipe. You can check back again in a few days. Cheers 🙂
How can i figure the fat, carbs, fiber and protein for this recipe?
Hi Kathie, I’m glad that you raise this question. Actually I haven’t found a good calorie calculator yet, that’s why I haven’t started adding the Nutrition facts to my recipes. But in order to answer you I’ve done a small estimate:
The whole dough would have approximately 1600 kcal, 225g carbohydrates, 9g fiber and 11,5g saturated fat.
Considering that you can prepare for example 2 large pizzas with it, and making 8 portions of each pizza, that would mean: 100kcal, 14g carbs, 0,5g fibre, 0,7g saturated fat per pizza dough portion.
I hope this helps!