Quick Olive Walnut Bread
Quick Olive Walnut Bread
Ingredients
- 2 cups all-purpose flour, (or gluten-free all-purpose flour blend)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup black olives, pitted and finely chopped
- 1/2 cup green olives, pitted and finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup plain unsweetened dairy-free yogurt
- 1/2 cup unsweetened plant-based milk
- 1/2 cup walnuts, chopped
- 1 tablespoon olive oil, for brushing (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
On a cutting board, combine the pitted black olives, green olives, and fresh rosemary sprigs. Finely chop them together using a large knife until the mixture is well minced.
⏱️ 5 min
- 3
In a large mixing bowl, whisk together the flour, baking powder, and salt.
⏱️ 2 min
- 4
Add the plain unsweetened dairy-free yogurt and unsweetened plant-based milk to the dry ingredients. Mix with a spatula until just combined.
⏱️ 3 min
- 5
Fold in the finely chopped olive and rosemary mixture and the chopped walnuts. Continue to mix with the spatula until a thick, cohesive dough forms. Be careful not to overmix.
⏱️ 5 min
- 6
Transfer the dough onto the prepared baking sheet. Using the spatula or your hands, spread and shape the dough into a round, flat loaf, about 1 1/2 inches thick.
⏱️ 3 min
- 7
Optionally, brush the top of the loaf with 1 tablespoon of olive oil for a crispier crust.
⏱️ 1 min
- 8
Bake for 35-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375
- 9
Once baked, remove the bread from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack to cool further. Slice and serve warm or at room temperature. Enjoy plain or with hummus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Olive Walnut Bread
- 2 cups all-purpose flour, (or gluten-free all-purpose flour blend)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup black olives, pitted and finely chopped
- 1/2 cup green olives, pitted and finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup plain unsweetened dairy-free yogurt
- 1/2 cup unsweetened plant-based milk
- 1/2 cup walnuts, chopped
- 1 tablespoon olive oil, for brushing (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
On a cutting board, combine the pitted black olives, green olives, and fresh rosemary sprigs. Finely chop them together using a large knife until the mixture is well minced.
⏱️ 5 min - 3
In a large mixing bowl, whisk together the flour, baking powder, and salt.
⏱️ 2 min - 4
Add the plain unsweetened dairy-free yogurt and unsweetened plant-based milk to the dry ingredients. Mix with a spatula until just combined.
⏱️ 3 min - 5
Fold in the finely chopped olive and rosemary mixture and the chopped walnuts. Continue to mix with the spatula until a thick, cohesive dough forms. Be careful not to overmix.
⏱️ 5 min - 6
Transfer the dough onto the prepared baking sheet. Using the spatula or your hands, spread and shape the dough into a round, flat loaf, about 1 1/2 inches thick.
⏱️ 3 min - 7
Optionally, brush the top of the loaf with 1 tablespoon of olive oil for a crispier crust.
⏱️ 1 min - 8
Bake for 35-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375 - 9
Once baked, remove the bread from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack to cool further. Slice and serve warm or at room temperature. Enjoy plain or with hummus.
⏱️ 1 min