Vegan Olive Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.7

(18)

This rustic, herb-flecked loaf is the kind of bread that makes your kitchen smell like a Mediterranean bakery, and it comes together with nothing but pantry staples and a little patience. Every ingredient here is naturally plant-based — no eggs, no dairy, no substitutions required — so it works beautifully without any workarounds or specialty products. The dough gets its richness from olive oil and its bold, savory character from a generous cup of roughly chopped Kalamata olives folded right into the knead, along with fresh rosemary, dried oregano, and cracked black pepper. That combination gives every slice a deeply satisfying flavor that holds up on its own or alongside soups, stews, and dips. A second rise in the loaf pan gives it that classic domed crown, and a brush of olive oil before baking locks in a gorgeous, deep golden crust. With 10 servings per loaf, it's a great option for feeding a crowd or keeping on the counter for snacking throughout the week. Let it cool the full 20 minutes before slicing — the crumb sets up beautifully and makes for much cleaner cuts.

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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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