Olive and Rosemary Bread


I’ve always shied away from making bread.  In my head, it was all too hard.  The idea of letting it sit for hours and even overnight just didn’t work for me.  I knew there had to be a simpler way to make fresh bread, quickly.

So, I came up with what I believe is a simple version and super tasty. Now the artisan bread makers may call my bread a baker’s sin – so sorry in advance to all the bakers if this recipe is not the right way to make bread.

With my busy schedule, this bread recipe is perfect for our family.  In fact, I make it weekly now and we don’t buy bread very often.  How good is that!


Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: Makes approx 20 biscuits!


500 grams of flour of your choice – either a white baker’s flour or wholemeal, spelt or a combination of them

1 teaspoon salt – we like to use Himalayan or sea salt

1 – 2 teaspoons chopped rosemary – you may like more if you are after a strong rosemary flavour. Fresh or dry herbs will work

½ cup black kalamata olives, chopped – you can use green olives too (yum)

1 teaspoon garlic powder – you can substitute for onion powder or keep it plain if you prefer

2 ½ teaspoons dry yeast – make sure once you open a brand-new packet you keep it in the fridge

1 ½ cups warm water


Equipment you Need

So why do I love this vegan recipe so much?  I like this bread so much is that it’s full of flavor, it has a delicious, hearty, rustic taste with a soft centre and crusty outside. The bread smells heavenly as it bakes – always a bonus. 

There may be some vegan cooking schools that teach bread making.  Out our vegan cooking classes, Brisbane we don’t bread making, but we are delighted to share our recipes here with you for free.  

There are numerous types of flour that make delicious crusty breads – wholemeal, spelt, rye, etc. These types of flour are often healthier and supply more protein, fibre, multivitamins, and minerals

Regular Flour is the standard in most other recipes.  However, it’s not as healthy and has a lower protein content.

Whole wheat flour or wholemeal is made from white flour that replaces the part of the grain lost when the husk, endosperm, bran, and germ are removed to produce refined white flour. Wholemeal flours are more nutritious than white flours because they contain the entire grain. You can also use Spelt Flour – spelt is a type of wheat, usually known as a superfood, and can be used as an alternative to ordinary flour in any recipe that traditionally calls for wheat flour. Spelt is an ancient form of wheat that has been cultivated for thousands of years and has been used medicinally for over 2,500 years..

The other great thing about this recipe is that you can add in whatever fillings you want instead of olives. If you think you want a garlic flavour by adding garlic powder or maybe some seeds in the bread like pepita, pumpkin seeds will be amazing – just do it!

Check out our vegan cooking classes in Brisbane to learn how to make incredible vegan dishes to pair with your freshly baked bread.

Frequently Asked Questions


How much bread does it make?

A standard-size loaf tin or 25cm round time.

How long will it last?

As it’s preservative free the bread will last up to 3 – four days wrapped and kept on the bench.  Keep in the fridge to last a couple more days.

Can you freeze?

Yes absolutely.  Recommend slicing first then wrapping in a plastic bag and placing in the freezer