Try these vegan olive sourdough bread with a chewy crumb and savory olives. A homemade plant-based artisan loaf.
🧾 Ingredients
- 3½ cups bread flour
- 1 cup active sourdough starter
- 1 cup warm water
- 1½ tsp salt
- 1 tbsp olive oil
- 1 cup pitted olives, chopped (kalamata or green)
- Optional: 1 tsp dried rosemary or thyme
👩🍳 Instructions
1️⃣ First, mix the flour, water, and sourdough starter in a large bowl. Rest for 30 minutes.
2️⃣ Next, add salt and olive oil. Mix until a sticky dough forms.
3️⃣ Then, fold the dough several times to build structure.
4️⃣ After that, gently fold in the chopped olives and herbs.
5️⃣ Meanwhile, cover and let the dough rise at room temperature for 4–6 hours.
6️⃣ Next, shape the dough into a round loaf.
7️⃣ Then, proof in the refrigerator overnight.
8️⃣ Finally, bake at 450°F (230°C) for 35–40 minutes until crusty. Cool completely before slicing.
💡 Tips & Variations
- For milder flavor, rinse olives before adding.
- Alternatively, use sun-dried tomatoes instead of olives.
- For whole wheat, replace 25% of flour with whole wheat flour.
- Additionally, add garlic or chili flakes.
- Finally, store wrapped for freshness.
🌟 Benefits of Vegan Olive Sourdough Bread
First, sourdough supports digestion.
Additionally, olives provide healthy fats.
Moreover, fermentation improves nutrient absorption.
Furthermore, this bread is naturally dairy-free.
In addition, it has a lower glycemic response.
Lastly, it pairs well with soups and salads.
📊 Nutrition Facts (Per Slice – Approximate)
- Calories: 210
- Protein: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Fat: 5g
- Saturated Fat: 0.7g
- Sodium: 420mg
- Sugar: 1g
🧒 Kid-Friendly Version
To begin, use milder green olives.
Then, chop olives very finely.
Additionally, reduce salt slightly.
Finally, serve toasted with vegan butter.
