Dairy-Free Olive Bread
Discover the perfect balance of rustic charm and dairy-free elegance with this Dairy-Free Olive Bread recipe. Crafted with hearty all-purpose flour, olive oil, and the savory richness of Kalamata olives, this artisan-style loaf is a true celebration of Mediterranean flavors. Fresh rosemary adds a fragrant herbal note that pairs beautifully with the briny olives. It’s surprisingly simple to prepare, featuring a straightforward mix-and-knead process and yielding a tender, golden crust that’s perfect for slicing. Whether served as a side with soups, dipped into olive oil, or paired with your favorite plant-based spreads, this vegan-friendly bread is great for gatherings or everyday indulgence. With no dairy or complex ingredients, this recipe makes it easy to enjoy homemade bread that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 3 tablespoons Extra virgin olive oil
- 1 cup Kalamata olives, pitted and chopped
- 1 tablespoon Fresh rosemary, chopped
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
Add the flour, salt, and olive oil into the yeast mixture. Stir with a wooden spoon or spatula until the mixture starts to form a shaggy dough.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it's smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Once the dough has risen, gently deflate it and turn it out onto a floured surface. Flatten it slightly and sprinkle the chopped olives and rosemary over the top.
Fold the dough over itself to incorporate the olives and rosemary, then knead gently until evenly dispersed.
Shape the dough into a loaf or round and place it on a parchment-lined baking sheet. Cover with the kitchen towel again and let it rise for another 30 minutes.
Preheat your oven to 400°F (200°C). Once the bread has risen, make a few slashes on top with a sharp knife.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving. Enjoy your fresh dairy-free olive bread!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7323 mg | 318% | |
| Total Carbohydrate | 297.7 g | 108% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 5.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
