Olive Bread

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5 from 3 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quick-olive-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time25

Total Time40

Servings: slices

Calories: 163.6kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition