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Olive Bread Recipe

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★★★★★

4.7 from 128 reviews

This Olive Bread is a flavorful, rustic loaf made with self-rising flour, almond milk, and a medley of chopped green, black, and Kalamata olives, combined with crunchy walnuts and fresh rosemary. Perfectly baked to a golden brown crust with a soft, sticky interior, this dairy-free and vegan-friendly bread is ideal for sandwiches, serving alongside soups, or enjoying as a savory snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups Self-Rising Flour
  • 1 teaspoon Fresh Rosemary (chopped, or 1/2 teaspoon dried rosemary)
  • 1/3 cup Walnuts (finely chopped)
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1/2 cup Almond Milk
  • 2 tablespoons Mild-Flavor Olive Oil
  • 1/3 cup Dairy-Free Yogurt

Olives

  • 1/2 cup Green Olives (sliced or roughly chopped)
  • 1/2 cup Black Olives (sliced or roughly chopped)
  • 1/2 cup Kalamata Olives (sliced or roughly chopped)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil the paper using cooking oil spray. Set aside.
  2. Prepare Olives: Chop the green, black, and Kalamata olives on a chopping board using a sharp knife. The size can be slices or rough chops, according to preference. Set aside.
  3. Mix Ingredients: In a large mixing bowl, combine the self-rising flour, almond milk, olive oil, dairy-free yogurt, fresh rosemary, chopped walnuts, and all the chopped olives.
  4. Combine Dough: Using a rubber spatula, stir the ingredients together thoroughly. The dough will be heavy and sticky, which is expected. If the mixture feels too wet, add a little extra flour, but keep it sticky—not a firm, kneadable dough.
  5. Shape Dough on Baking Sheet: Use the rubber spatula to push the sticky dough onto the prepared baking sheet.
  6. Form Loaf Shape: Oil your hands lightly and pat the dough into an oval shape. Aim for an approximately 8-inch by 2-inch (20 cm x 5 cm) log. Avoid using a loaf pan to ensure proper baking time and crust texture.
  7. Bake Bread: Bake the bread on the middle rack at 400°F (200°C) for 35 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for an additional 10-12 minutes until the crust is golden brown and a knife or skewer inserted comes out clean.
  8. Cool Completely: Remove the bread from the oven and let it cool on a wire rack for at least 3 hours or preferably overnight before slicing. This resting time helps the texture set properly.

Notes

  • This recipe uses self-rising flour, which contains leavening agents, so no additional baking powder or yeast is needed.
  • Use mild-flavor olive oil to avoid overpowering the bread’s taste.
  • The dough is sticky and heavy, not a traditional bread dough you knead by hand.
  • Cooling the bread completely before slicing ensures cleaner cuts and better texture.
  • You can adjust the olive types and quantities according to your preference.

Keywords: olive bread, vegan bread, dairy-free bread, Mediterranean bread, savory bread, walnut bread, homemade bread

Find it online: https://www.sanacooks.com/olive-bread-recipe/