Fasting Rosemary Olive Bread

I’ll be the first to admit, I am not much of a bread baker. I’d love to learn more about making bread from scratch, because it truly is a beautiful skill. But, for this recipe, I enjoy the ease of serving a hot, fresh loaf for my family without adding yeast & proofing. It’s as simple as mix, pour and bake!

Now, I call this a fasting recipe because it’s dairy-free but it does contain olive oil & wine which are allowed during certain days during fasting periods.

INGREDIENTS
-3 cups self-rising flour

-3 tbsp sugar

-12 oz beer (room temperature)

-1/3 cup vegan butter, melted

-1 tsp salt

-1 tsp dried rosemary

-2 tbsp of chopped Spanish olives (Kalamata should work well too)

-olive oil to drizzle overtop

INSTRUCTIONS

Mix ingredients until just combined.

Pour in baking dish and sprinkle extra rosemary, olives and a drizzle of olive oil overtop.

Bake at 375 degrees for 50 minutes.

Serve with fruity olive oil.