Vegan Olive Bread
Discover the irresistible charm of Vegan Olive Bread, a savory homemade loaf packed with Mediterranean flavors and perfect for any occasion. Made with a blend of soft black olives and briny green olives, this bread boasts a delightful balance of salty richness, enhanced by aromatic notes of rosemary and oregano. Completely plant-based, this rustic bread features simple ingredients like all-purpose flour, olive oil, and instant yeast for a hassle-free baking experience. It delivers a tender, airy texture with a golden crust, making it ideal for serving alongside soups, salads, or as a centerpiece for dipping in olive oil and balsamic vinegar. Whether you’re a seasoned baker or trying your hand at your first loaf, this vegan olive bread recipe offers a hearty, flavorful addition to your culinary repertoire.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- 1.5 cups Warm water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Extra virgin olive oil
- 1 cup Chopped black olives
- 0.5 cup Chopped green olives
- 1 teaspoon Dried oregano
- 1 teaspoon Dried rosemary
Instructions
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
Sprinkle the instant yeast over the water and let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, olive oil, dried oregano, and dried rosemary. Mix until combined and a sticky dough forms.
Add the chopped black and green olives into the dough, mixing them thoroughly to evenly distribute the olives throughout the dough.
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a clean, lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.
Once risen, punch down the dough to release the air. Form the dough into a loaf shape and transfer it to a parchment-lined baking sheet.
Cover the loaf with the damp cloth again and let it rise for another 30 minutes while you preheat your oven to 375°F (190°C).
Bake the bread for 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving. Enjoy your hearty vegan olive bread!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 64 mg | 1% | |
*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.
