Quick olive bread is the answer when you want a savory loaf but have no yeast and no interest in waiting for dough to rise. The batter takes about ten minutes to mix and uses self-rising flour, almond milk, dairy-free yogurt, olive oil, rosemary, walnuts, and three kinds of olives. It is sticky. Very sticky. That is normal, and adding flour until it behaves like kneaded bread will make the loaf heavy. I learned to trust the spatula, oil my hands, and stop trying to make the surface perfectly smooth.
Why this loaf rises without yeast
Self-rising flour already contains the leavening needed for the loaf. If you do not have it, whisk three teaspoons of baking powder into two cups of all-purpose flour. Almond flour and oat flour do not work as direct replacements here. The dairy-free yogurt adds moisture and acidity, while olive oil keeps the crumb tender.
The loaf is shaped low and long on a baking sheet rather than placed in a loaf pan. That detail matters. A tall mound can brown outside while the sticky center stays underbaked. Aim for an 8 by 2-inch log so heat can reach the middle.
Olives, rosemary, and the salt question
Green, black, and Kalamata olives give each slice different salty, fruity notes. Use olives stored in brine rather than oil, then slice or roughly chop them. Their exact size is a matter of preference. Large pieces make bolder pockets; smaller pieces distribute more evenly.
Because brined olives are already salty, the extra quarter teaspoon salt is optional. Taste an olive before deciding. Walnuts add crunch, but pumpkin or sunflower seeds can replace them, and leaving them out is fine. Fresh rosemary gives the cleanest flavor. Half a teaspoon of dried rosemary replaces the listed teaspoon of fresh.
Shape it with a spatula and oiled hands
Heat the oven to 400°F and line a baking sheet with parchment. Lightly oil the paper. Stir the flour, almond milk, olive oil, yogurt, rosemary, walnuts, and chopped olives in a bowl. Press and fold with a rubber spatula until no dry flour remains. If the mixture is truly runny, add a little flour. It should still be heavy and sticky.
Push the dough onto the prepared sheet. Oil your hands and pat it into an 8 by 2-inch oval log. Bake on the middle rack at 400°F for 35 minutes. Reduce the oven to 350°F and continue for 10 to 12 minutes, until the outside is golden and a pick comes out clean. These baking directions total longer than the 25-minute cook time listed in the source summary, so follow the detailed method and check the center carefully.
Cool the bread on a rack for three hours or overnight before slicing. Store it airtight for three days at room temperature or five days refrigerated. The supplied nutrition is 163.6 calories per slice.
The long cooling time is part of the method, not a decorative suggestion. The crumb continues setting after the loaf leaves the oven, and cutting too early can make it seem gummy even when fully baked. Move it off the parchment and onto a rack so air reaches the bottom. Once cool, use a serrated knife and a gentle sawing motion around the olive pieces.
Serve slices with hummus, mashed avocado, or dairy-free feta. If using a conventional oven rather than fan-forced mode, the source recommends raising the temperature by 25°F. Watch the color and test the center because individual ovens vary. The bread can be briefly toasted after refrigeration, which crisps the edges and wakes up the rosemary.
Quick Olive Bread
Description
Self-rising flour and dairy-free yogurt make this savory olive bread without eggs, dairy, or yeast.
Ingredients:
Instructions
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Heat oven to 400°F and line and oil a baking sheet
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Mix all ingredients into a heavy, sticky batter
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Add a little flour only if excessively wet
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Push onto the sheet and shape with oiled hands into an 8 by 2-inch log
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Bake 35 minutes at 400°F, reduce to 350°F, and bake 10 to 12 minutes more until golden and a pick comes out clean
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Cool 3 hours or overnight before slicing.
Note
The detailed method gives 45 to 47 minutes baking, despite the source summary listing 25 minutes. Nutrition per slice: 163.6 calories, 17.9g carbohydrates, 3.6g protein, 8.9g fat, 1.1g saturated fat, 433.7mg sodium, 1.5g fiber, 0.7g sugar. Store 3 days at room temperature or 5 days refrigerated.