Pescatarian Vegan Olive Bread
Total time2 hr 25 min
Prep time20 min
Cook time35 min
4.7(18)
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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
- 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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