Quick Olive Bread (No Yeast, Instant)

This Quick Olive Bread is a super simple bread recipe prepared in less than 10 minutes and made with no eggs, no dairy, and no yeast.

Table of contents

+ View More- View Less

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Olive Bread

This Quick Olive Bread is a super simple bread recipe prepared in less than 10 minutes and made with no eggs, no dairy, and no yeast.

4.67 from 9 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Course: Breakfast, Dessert

Cuisine: American, French

Servings: 10 slices

Calories: 163.6 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ ½ cup Almond Milk - (note 2)
• ▢ 2 tablespoons Mild-Flavor Olive Oil - (note 3)
• ▢ ⅓ cup Dairy-Free Yogurt - (note 4)
• ▢ 1 teaspoons Fresh Rosemary - chopped, equivalent 1/2 teaspoon dried rosemary
• ▢ ⅓ cup Walnuts - finely chopped (note 5)
• ▢ ½ cup Green Olives - sliced, or roughly chopped (note 6)
• ▢ ½ cup Black Olives - sliced, or roughly chopped (note 6)
• ▢ ½ cup Kalamata - sliced, or roughly chopped (note 6)

Optional as olives are often stored in salty brine!

• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• Chop the whole olives on a chopping board, using a long sharp knife. The size doesn't matter, you can slice or roughly chop, as you prefer. Set aside.
• In a mixing bowl, add the self-rising flour, almond milk, oil, yogurt, fresh rosemary, chopped walnuts, and chopped olives.
• Use a rubber spatula to stir the ingredients together. The batter is heavy and sticky; that's normal. Stir and press/push with the spatula to bring everything together. If too wet, add a little extra flour, but remember, it should stay sticky it's not a bread dough that you form by hand.
• Use the rubber spatula to push down the sticky dough on the baking sheet.
• Oil your hands and pat the dough, to shape the ball into an oval. The shape you give matters. If it's too tall, it takes longer to bake, which is why it's better not to use a loaf pan. Shape your loaf into an 8-inch x 2-inch (20 cm x 5 cm) log.
• Bake the bread for 35 minutes on the middle rack at 400°F (200°C), then decrease the temperature to 350°F (180°C) for 10-12 minutes until golden brown outside and a pick inserted comes out clean.
• Let it cool down for 3 hours or overnight on a cooling rack before slicing.

Notes

Note 1: Or make your own and use 2 cups of all-purpose flour, in which you whisk in 3 teaspoons of baking powder. This recipe doesn’t work with almond flour, or oat flour. Use my gluten-free conversion guide to make it gluten-free.

Note 2: Or any milk you like, including soy milk or oat milk.

Note 3: Or any oil, some flavored oil like garlic infused olive oil adds a lovely garlic flavor to the bread.

Note 4: Any type of yogurt like oat, soy, coconut yogurt.

Note 5: Or skip if you don’t like nuts. You can also swap for seeds like pumpkin seeds, or sunflower seeds.

Note 6: You can use any kind of olives, but they must be stored in brine, not in oil or they will add oil to the bread. I buy whole olives and chop them roughly, otherwise you can buy sliced olives, and add them immediately in the batter.

Storage: Store the bread for 3 days at room temperature in an airtight box or 5 days in the fridge.

Serving: We serve this bread on a food platter, with dips like hummus of different flavors, mashed avocado, or dairy-free feta.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 163.6kcal | Carbohydrates: 17.9g | Protein: 3.6g | Fat: 8.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 4.7g | Sodium: 433.7mg | Potassium: 47.7mg | Fiber: 1.5g | Sugar: 0.7g | Vitamin A: 81.1IU | Vitamin C: 1.1mg | Vitamin D: 0.1µg | Calcium: 27.8mg | Iron: 0.4mg | Magnesium: 13.9mg | Phosphorus: 35.5mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This forms the base of the bread. Since it contains baking powder, it provides the necessary lift without needing yeast. Note 1 explains how to make your own if you only have all-purpose flour.
• Almond Milk – This adds the liquid hydration needed to bring the dough together. You can easily use soy milk or oat milk instead.
• Mild-Flavor Olive Oil – This adds moisture to the crumb and helps crisp up the crust. You can swap this for a garlic-infused oil to add a savory kick.
• Dairy-Free Yogurt – This is a crucial ingredient because the acidity in the yogurt reacts with the baking powder in the flour, helping the bread rise and stay fluffy.
• Fresh Rosemary – This adds a beautiful, piney aroma that pairs classically with olives.
• Walnuts – These provide a nice crunch and texture contrast to the soft bread. If you want a nut-free version, pumpkin seeds or sunflower seeds work well.
• Olives (Green, Black, Kalamata) – These provide the main flavor punch and savory saltiness. I recommend using a mix of all three for the best taste.
• Salt – This is optional. Since olives are cured in brine, they are already quite salty, so you likely won’t need this extra pinch.

How to Make Quick Olive Bread (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect bread.

• Mix Your Olives – Using a combination of green, black, and Kalamata olives creates a much more complex and interesting flavor profile than using just one type.
• Save Prep Time – You can buy pre-sliced olives to speed up the preparation. This saves you from having to chop them by hand.
• Watch the Salt – Most store-bought olives come in a salty brine. Because of this, you usually do not need to add the extra salt listed in the ingredients.
• Serving Suggestions – This bread is fantastic on a platter served with dips like hummus, dairy-free tzatziki, or mashed avocado.

More Bread Recipes

Quinoa Spelt Bread

Beer Bread

Flaxseed Bread

Quinoa Bread