Nickel Allergy Friendly Vegan Olive Bread
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Learn more →Ingredients
10 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp fine salt
- 3 tbsp olive oil, plus more for the bowl
- 1 cup pitted kalamata olives, roughly chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp black pepper, freshly ground
For finishing
- 1 tbsp olive oil, for brushing
- flaky sea salt, for topping (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
- 2
Add the olive oil to the yeast mixture. Add the flour, salt, rosemary, oregano, and black pepper. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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