Olive Bread

This no-knead olive bread recipe is perfect for beginning bakers, but seasoned pros will love it too! Briny olives add extra flavour to crusty homemade bread.

There’s really nothing better than the simple deliciousness of a loaf of crusty no-knead bread . While it’s hard to beat that original recipe, sometimes I like to add mix-ins to take it to the next level. This olive bread has the same tasty, crisp outside and soft interior as the original version, but they’re complemented by the salty kick of olives.

Whether you simply serve this olive bread with a good extra-virgin olive oil for dipping or make it a base for sandwiches, it’s sure to be a hit. The crust bakes to a perfect golden brown, giving a satisfying crunch to contrast with the soft bread and tender olives inside. This is a recipe you’ll make again and again!

(Wondering Is Yeast Vegan? Or Is Bread Vegan? I have answers!)

Why You’ll Love This Olive Bread Recipe

• Easy no-knead recipe . Perfect for beginner bakers or anyone looking to simplify their bread-making process.
• Perfect for sharing . Homemade bread is meant to be shared and enjoyed with loved ones! Everyone will be impressed by your baking skills.
• Satisfying . There’s nothing quite like making your own bread! You’ll feel a sense of accomplishment with every bite of this crusty olive bread.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• All-purpose flour – No need for any thing fancy—all-purpose flour is perfect.
• Instant yeast – Learn more: How to Test Yeast to See if it’s Still Good
• Sea salt
• Very warm water – About 120°F. It needs to be warm enough to activate the yeast, but not so hot that it kills it.
• Maple syrup, agave, or granulated sugar
• Olive oil – Or another oil you like to use for baking.
• Pimento olives – You can cut them in half for bigger bursts of flavour, or chop them more finely so they’re more evenly distributed throughout the bread.

What Should I Bake This Bread In?

You’ll need to bake your olive bread in a Dutch oven. Because a Dutch oven is covered, it locks steam from the bread inside, which is how you get that crispy-crusty exterior. I use a white Le Creuset 5.5 QT Enameled Cast-Iron Round French (Dutch) Oven, but I also adore the Lodge version, which is a lot more affordable.

How to Make Olive Bread

• Mix the dry ingredients . Whisk the dry ingredients together in a large bowl.
• Add the liquid ingredients . Form a well in the centre and add the warm water, maple syrup, and oil. Stir until the mixture comes together.
• Finish the dough . Add the olives and stir again until they’re incorporated and the dough is shaggy.
• Rise . Remove the dough and grease the bowl. Return the dough to the bowl and flip it over a few times so the dough is also greased. Cover the bowl and let the dough rise for 2 to 3 hours, or until doubled in size.

• Preheat the Dutch oven . During the last 30 to 40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F.
• Fold the dough . Turn out the dough onto a lightly floured surface. Flour the top of the dough and a bench scraper or spatula. Fold the dough by pulling the edges up onto the centre and repeat 6 to 12 times, or until the dough feels tight and starts holding its shape.
• Shape the dough . Place the dough onto a piece of parchment paper and shape it into a circle. Use a sharp knife to slice a vent on the top.
• Place the bread in the Dutch oven . Use the parchment paper as a sling to drop the olive bread into the preheated Dutch oven.

• Bake . Bake the bread with the lid on for 45 minutes, then continue baking for 15 to 20 minutes uncovered. (If you’re using a gas or convection oven, bake for only 5 to 10 minutes.)
• Cool . Remove the Dutch oven from the oven and use the parchment to lift the olive bread out of the pot and transfer it to a wire cooling rack. For best results, cool completely before serving.

Tips for Success

• Measure properly . Measure your ingredients accurately. Using a kitchen scale for your flour and water will give you more consistent and better results.
• Improvise if your kitchen is cold . If your kitchen is cold or drafty, place the bowl of dough in your oven with the oven light turned on for a warm, draft-free area for it to rise.
• Preheat your Dutch oven . A hot Dutch oven mimics a professional bread oven by creating a steamy environment, giving your olive bread that beautiful crust.
• Cool before slicing . Let your bread cool down before slicing for optimal texture and flavor. Cutting too soon can lead to a gummy crumb.

Variations

Any olives will work in this bread; I also love Kalamata olives, buttery castelvetrano olives, or a combination of a few different varieties. Just make sure the olives you use are pitted!

If you’d like, you can also add some fresh or dried herbs to your no-knead olive bread. Rosemary, thyme, or oregano would all be delicious here.

Serving Suggestions

• Charcuterie boards. Make your bread the centrepiece of a vegan charcuterie board .
• Soups and stews. A rustic slice of olive bread is perfect for dipping into tomato tortellini soup or vegetable minestrone .
• Bruschetta. Top slices with tomatoes, basil, and a drizzle of balsamic glaze for an easy appetizer.
• Sandwiches. Use this bread as a base for a caprese sandwich with parsley pesto .

How to Store

Once cooled, wrap the olive bread tightly in plastic wrap or store it in an airtight container at room temperature. It should last for about 2 to 3 days. Once your bread goes stale, you can cube it and toss it with oil and toast it in the oven for homemade croutons.

Can I Freeze This Recipe?

For longer storage, you can freeze your olive bread. Wrap it in foil, then place it in a freezer bag and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature then reheat in the oven for a few minutes to restore its crispy crust.

More Homemade Vegan Breads

• Gluten-Free Sandwich Bread
• Vegan Garlic Parmesan Dinner Rolls
• Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes
• Vegan Japanese Milk Bread
• Garlic and Rosemary Focaccia Bread

Ingredients

• 4 ¾ cups all purpose flour , 570g + some extra for flouring
• 2 ¼ teaspoons instant yeast , about 1 packet (7g)
• 2 teaspoons sea salt , 12g
• 2 cups very warm water , about 120°F/48°C (472 ml)
• 2 teaspoons maple syrup, agave or granulated sugar , 13.5g
• 1 teaspoon olive oil or any oil , 4.4g
• 1 cup pimento olives , cut in half or chopped

Instructions

• In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. Add in the olives and stir again to incorporate throughout. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.
• Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
• In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F/230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
• After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.
• Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
• Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle. You can use a very sharp knife to slit a line in the bread along the top to help with a design.
• When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.
• Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you’re using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don’t burn. I love mine golden brown.
• Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
• Completely cool, then slice, serve and enjoy! If you can’t wait, cool it for at least 30 minutes!

Notes

Olive Bread - No Knead Recipe

Ingredients

• 4 ¾ cups all purpose flour 570g + some extra for flouring
• 2 ¼ teaspoons instant yeast about 1 packet (7g)
• 2 teaspoons sea salt 12g
• 2 cups very warm water about 120°F/48°C (472 ml)
• 2 teaspoons maple syrup, agave or granulated sugar 13.5g
• 1 teaspoon olive oil or any oil 4.4g
• 1 cup pimento olives cut in half or chopped

Instructions

• In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. Add in the olives and stir again to incorporate throughout. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.
• Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
• In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°F/230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
• After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.
• Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
• Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle. You can use a very sharp knife to slit a line in the bread along the top to help with a design.
• When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.
• Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you’re using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don’t burn. I love mine golden brown.
• Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
• Completely cool, then slice, serve and enjoy! If you can’t wait, cool it for at least 30 minutes!

Notes

Nutrition

Olive Bread - No Knead Recipe https://jessicainthekitchen.com/olive-bread/ February 26, 2024

These vegan burrito bowls are a plant-based way to enjoy burritos, without sacrificing flavour! Charred corn, quinoa, and black beans are seasoned to perfection and topped with tangy vegan lime crema for a delicious weeknight dinner.

I love dinner in a bowl and I love Mexican food. Put the two together and you’ve got vegan burrito bowls.

While regular Mexican street corn is made with mayo and cheese, this burrito bowl recipe gives you all of that street corn goodness, but veganised. As a bonus, it’s also much less messy to eat out of a bowl than off of a cob!

This is a dish that’s all about how different ingredients come together with contrasting textures and flavours to create something fabulous—earthy cumin, sweet corn, fluffy quinoa, tangy crema, and hearty black beans, among others. If you love my taco salad bowl recipe, this vegan burrito bowl will also be a hit!

Why You’ll Love This Vegan Burrito Bowl Recipe

• Creamy charred street corn . The corn is charred on the stovetop for that signature smoky flavour, then I whip up a tangy vegan dressing made with plant-based yogurt, lime, and garlic, which adds the creamy element that makes Mexican street corn so irresistible.
• Perfect for meal prep . You can make all the ingredients separately, then pack them together for your lunch, or keep them separate and mix them together when you’re ready to eat. The components will last throughout the week, and you can easily double or even triple this recipe if you’d like—it tastes good hot or cold too!
• Easy to customise . This is a recipe that gives you plenty of options! Try a different type of bean, add sofritas for extra protein, swap quinoa for cauliflower rice—don’t be afraid to experiment and make this recipe your own.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Bowls:

• Cooked quinoa – Here’s how to make fluffy quinoa .
• Olive oil
• Canned whole kernel sweet corn
• Black beans – You’ll need one can of black beans, although you can cook dry beans if you prefer.
• Red bell pepper – Yellow or orange work too.
• Parsley or cilantro
• Burrito bowl seasoning – Garlic powder, paprika, cumin, sea salt, ground black pepper, and red pepper flakes.

Lime Crema:

• Vegan Greek yogurt – Or use homemade vegan yogurt .
• Lime juice – Fresh lime juice has a brighter flavour than bottled.
• Garlic
• Olive oil
• Sea salt and ground black pepper

For Assembling:

• Jalapeño slices – You can use fresh or pickled.
• Avocado slices – For a creamy element and some healthy fat.
• Lime wedges

Is Canned Corn Healthy?

Canned corn can be healthy, although not all brands are created equal! Look for canned corn that is low in sodium and that only contains simple, everyday ingredients. It’s also important to make sure the can is BPA-free.

How to Make Vegan Burrito Bowls

• Make the seasoning. Combine all of the ingredients for the burrito bowl seasoning and set aside.
• Mix the crema. Whisk together the ingredients for the lime crema in a small bowl and refrigerate until you’re ready to use it.

• Char the corn. Heat 1/2 teaspoon of olive oil in a skillet set over high heat. Once it’s very hot, stir in the corn. Cook for about 2 1/2 minutes, tossing about every 30 seconds to get a char on all of the kernels.
• Season. Transfer the charred corn to a bowl and toss it with 1/2 teaspoon of the seasoning.
• Cook the beans and peppers. Return the skillet to the stovetop and add 1/2 teaspoon of olive oil. Add the black beans and red bell peppers, along with the remaining seasoning. Cook for about 5 minutes, or until the bell pepper is tender.
• Assemble. Divide the ingredients into bowls, add your favourite toppings, and drizzle with the lime crema.

Tips for Success

• Be patient. If you stir the corn constantly, it won’t get that nice char. Only stir it every 30 seconds!
• Keep the beans and peppers separate (or not). I cook the beans and peppers side-by-side so they don’t mix to keep my burrito bowls looking pretty, but if aesthetics don’t matter to you, you can just mix them all together.
• Using other types of corn. You can use fresh corn for this recipe or frozen; if you use frozen, let it thaw first.

Variations

You can swap the quinoa for cooked rice or even cauliflower rice . Another type of bean can be used instead of black beans, or you can add another plant-based protein like vegan chicken or marinated tofu .

How to Store Leftovers

It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.

Can This Recipe Be Frozen?

You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet. (The crema doesn’t need to be heated.)

More Vegan Meal Bowls

• Vegan Poke Bowls
• Nourishing Vegan Buddha Bowl
• Korean (Gochujang) Tofu Rice Bowls
• Curried Satay Veggie Bowls
• Cuban Quinoa Bowls with Pineapple Salsa

Ingredients

Burrito Bowl Seasoning:

• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes

Lime Crema

• ¼ cup Greek vegan yogurt
• 2 teaspoons lime juice
• ½ teaspoon finely minced garlic
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• lime wedges , for garnish
• Top with jalapeño slices , avocado slices, and lime

Bowls:

• 3 cups cooked rice , or quinoa
• 1 teaspoon olive oil
• 1 (15.25-ounce) can corn , drained ( 1 ½ cups )
• 1 can black beans , drained and rinsed ( 1 ½ cups )
• 1 red bell pepper , sliced
• ¼ cup chopped parsley , or cilantro

Instructions

• Mix all the ingredients for the Burrito Bowl Seasoning and set aside. Similarly, mix all the ingredients for the Lime Crema together and set aside.
• In a pan over high heat, add ½ teaspoon of the olive oil until very hot. Add in the corn and stir to combine (it should sizzle from the high heat). Char the corn for about 2 ½ minutes, tossing every 30 seconds or so to get a char on all pieces of the corn. When charred to your liking, remove from heat, add into a separate bowl and then add in ½ teaspoon of the burrito bowl seasoning into the corn. Stir to combine and set aside.
• In the same pan (allow to cool slightly first while you’re prepping the corn), add the other ½ teaspoon of olive oil. Add in the black beans and red bell peppers. I add mine side by side so they don’t mix, or you could do them one after another. Sprinkle in the rest of the burrito bowl seasoning over both and stir it in. Cook for about 5 minutes, until the bell pepper has softened slightly and the black beans are well seasoned. Remove from heat.
• Assemble your bowl as you’d like – I like to split the ingredients equally between three bowls, using a cup of or rice quinoa in each. Top with avocado slices, jalapeño slices, and a squeeze of lime. Drizzle with the Lime Crema and serve. Enjoy!

Notes

• To store: It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.
• To freeze: You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet.