This easy vegan olive bread whips up in less than 3 hours from start to finish. With no kneading and no fuss, you can have these olive bread baguettes on the table tonight to serve with salad, soup, or pasta.

Vegan olive bread cut into slices on a wooden cutting board.

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Why make this recipe

I’ve been making my popular vegan baguettes for a while now, but I wanted to recreate my family’s favorite bakery-style olive bread, so I tossed some kalamata olives into the dough and was amazed at the results. We no longer need to buy expensive olive bread but make it ourselves.

Ingredients and substitutions

  • Warm Water – to activate the yeast and hydrate the bread. You want lukewarm water (100-110°F). It will feel warm to the touch, but not burn you when you touch it.
  • Quick-Rise Yeast – instant yeast makes the dough rise faster. (You will need 1 packet or 2 1/4 teaspoons.) You can also use dry active yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time if it has not doubled in size after 2 hours.
  • Sea Salt – or any other salt that you wish to use.
  • Vegan Sugar – any organic cane sugar or agave nectar will work well. You can also omit the sugar and let it rise for about 20-30 minutes longer.
  • All-Purpose Flour – unbleached all-purpose flour or bread flour works best. You can swap 1 cup of the flour for whole wheat flour, but it becomes too dense if you use only whole wheat flour. Do not use gluten-free flour.
  • Kalamata Olives – You can use any olive that you like, but I like to use kalamata olive. You will need about 1 cup of olives with all of the liquid drained off of them. (If they are too wet, you may need to add another tablespoon or two of flour.)

Helpful tools

  • A large Mixing Bowl – to mix the dough and allow it to double in size.
  • A Cookie Sheet – to bake the kalamata olive bread.
  • Parchment Paper – to line the cookie sheet.

How to make

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

ake the dough

Step 1 – In a large mixing bowl, mix together the warm water, yeast, salt, and sugar. Let it sit for about 5 minutes until the yeast begins to activate and get bubbly.

Step 2 – Spoon measure 2 cups of flour, add it to the bowl, then mix with a rubber spatula until the flour has been absorbed.

Flour, water, salt, and yeast mixing to make bread.
Mix the warm water, yeast, salt, and sugar, then add flour.
Mixing kalamata olive in with the bread dough.
Add the drained olive and give it a stir.

Step 3 – Drain 1 cup of kalamata olives (give them a shake to make sure all of the water is off of them.) Add the olives to the flour and water mixture and stir well. Add 2 more cups of flour and stir until you can no longer see any dry flour. Scrape the edges, and cover with a lid or plastic wrap.

Bread dough mixed with kalamata olives.
Add the remaining 2 cups of flour, then let it sit for 2 hours.
Baguette dough that has doubled in size.
After about 2 hours it will have doubled in size.

Step 4 – Set in a warm spot for 2 hours. At this point, it should have doubled in size.

Form into baguettes

Step 5 – After at least 2 hours of rising, pre-heat your oven to 460°F (237° C). While your oven is heating, pour the dough on top of a heavily floured work surface, then sprinkle the top of the dough with more flour.

Step 6 – Using a large knife or a dough cutter, cut the dough in half and with floured hands form each half into a baguette shape.

Kalamata olive bread dough on a marble counter top.
Using lots of flour, cut the dough into equal halves.
Olive bread formed into 2 baguettes.
Form it into baguette shapes and carefully transfer it to a cookie sheet.

Step 7 – Use a knife or dough cutter to loosen up the dough from the countertop, then hold each end of the baguette and twist in opposite directions once or twice until the baguette has an even twist throughout.

Step 8 – Use the dough cutter and your other hand, to quickly transfer the dough onto a parchment-lined cookie sheet. Reshape a little into an evenly sized baguette. (The dough is very soft at this point and is hard to pick up and move without needing some reshaping.

Bake the bread

Step 9 – Bake the baguettes at 460° F (237° C) for 25 minutes or until golden brown.

Step 10 – Allow to cool for about 15 minutes before cutting.

Two olive bread baguettes baked on parchment paper on a cookie sheet.

Pro Tips

  • If omitting the sugar, allow an extra 1/2 hour for the dough to rise.
  • You can also use dry active yeast instead of instant yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time.
  • Allow the baguettes to cool for at least 10 minutes before cutting. If you can’t wait to eat it, break the bread with your hands instead of cutting it.
Kalamata olive bread sliced on a wooden cutting board.

What to serve with olive bread

My favorite way to eat this bread is warm with some of my homemade vegan butter or vegan garlic butter on top. It’s also great dipped in spice oils or hummus.

I also love kalamata olive bread with vegan cheeses, almond Pâté, and sundried tomato spread too.

Of course, this bread also pairs great with any of my salads, vegan soups, or as a side with vegan pasta dishes.

Storage and reheating

Countertop: This olive bread can be kept on the countertop covered with a tea towel for up to 2 days. However, they are best when eaten fresh.

Freeze: You can freeze the baguettes wrapped in plastic for up to 3 months.

Vegan olive bread baguettes on a tea towel.

More bread recipes

Vegan olive bread recipe

Vegan kalamata olive bread on a wooden cutting board cut into slices.
Diet
Nut Free Icon
Soy Free Icon
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5 from 2 rating

Vegan Olive Bread Baguettes

Yield: 8
Prep: 10 minutes
Cook: 25 minutes
Resting time: 2 hours
Total: 2 hours 35 minutes
Author: Monica Davis
A quick and easy way to make a homemade vegan French baguette with kalamata olives baked in.
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups warm water
  • 2 1/4 teaspoons instant yeast, or dry active yeast (1 packet)
  • 2 teaspoons salt
  • 1 teaspoon vegan sugar, (optional – if not using add 1/2 hour rise time.)
  • 4 cups all purpose flour, (about 500 grams) (plus extra for forming into shape)
  • 1 cup kalamata olive, (drained completely)

Instructions
 

Make the dough

  • In a large mixing bowl, mix together the warm water, yeast, salt, and sugar. Let it sit for about 5 minutes until the yeast begins to activate and get bubbly.
  • Spoon measure 2 cups of flour, add it to the bowl, and mix with a rubber spatula until the flour has been absorbed.
  • Drain 1 cup of kalamata olives (give them a shake to make sure all of the water is off of them.) Add the olives to the flour and water mixture and stir well. Add 2 more cups of flour and stir until you can no longer see any dry flour. Scrape the edges, and cover with a lid or plastic wrap.
  • Set in a warm spot for 2 hours. At this point, it should have doubled in size.

Form into baguettes

  • After at least 2 hours of rising, pre-heat your oven to 460°F (237° C). While your oven is heating, pour the dough on top of a heavily floured work surface, then sprinkle the top of the dough with more flour.
  • Using a large knife or a dough cutter, cut the dough in half and with floured hands form each half into a baguette shape.
  • Use a knife or dough cutter to loosen up the dough from the countertop, then hold each end of the baguette and twist in opposite directions once or twice until the baguette has an even twist throughout.
  • Use the dough cutter and your other hand, to quickly transfer the dough onto a parchment-lined cookie sheet. Reshape if needed into 2 evenly sized baguettes. (The dough is very soft at this point and is hard to pick up and move without needing some reshaping.)

Bake the bread

  • Bake the baguettes at 460° F (237° C) for 25 minutes or until golden brown.
  • Allow to cool for about 15 minutes before cutting.

Notes

  • If omitting the sugar, allow an extra 1/2 hour for the dough to rise.
  • You can also use dry active yeast instead of instant yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time.
  • You can add the olive whole or cut them into smaller pieces depending on how big you want the pieces to be in the bread.
  • Allow the baguettes to cool for at least 10 minutes before cutting. If you can’t wait to eat it, break the bread with your hands instead of cutting it.
Serving: 0.25loaf, Calories: 259kcal, Carbohydrates: 11g, Protein: 47g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 867mg, Potassium: 99mg, Fiber: 2g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 0.01mg, Calcium: 97mg, Iron: 3mg
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