On the menu today: a vegan, light, and fluffy challah filled with earthy rosemary and an unexpected twist of fresh olive!
This Olive Rosemary Vegan Challah is an absolute treat for all. Crisp and golden on the outside, it’s soft, fluffy, and full of flavor.
Olive, rosemary, and vegan challah. What’s not to love? Chuck your dough mixture into the oven and wait for the smell of a freshly baked loaf to fill your entire house.
Scroll down below for the full Olive Rosemary Vegan Challah recipe!
Olive Rosemary Vegan Challah
Author: Micah Siva
Makes 1 large loaf
Ingredients
- 1 package instant yeast
- 2 tbsp sugar
- 1 cup lukewarm water, divided
- ⅓ cup olive oil
- 2 tbsp tahini
- 2 tsp rosemary
- 1 cup whole wheat flour
- 2-3 cups all purpose flour
- 1 tsp sea salt
- 4 cloves garlic, chopped
- 2 cup pitted olives, halved
- ¼ cup walnuts, finely chopped
- Olive oil and sea salt, to garnish
Preparation:
1. Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
2. Add remaining water, sugar, olive oil, tahini and rosemary, mixing on low to combine. Replace the paddle for the dough hook.
3. Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed.
4. Add the chopped garlic, olives, and walnuts, mixing to combine.
5. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
6. Preheat the oven to 350F. Line a baking tray with parchment paper.
7. Divide dough into 4 even pieces and braid.
8. Cover, and let rise for 20 minutes.
9. Drizzle with olive oil and sea salt
10. Bake for 40-45 minutes, turning halfway through.
11. Enjoy!
Craving more challah bread?
Olive Rosemary Vegan Challah
Ingredients
- 1 package instant yeast
- 2 tbsp sugar
- 1 cup lukewarm water, divided
- 1/3 cup olive oil
- 2 tbsp tahini
- 2 tsp rosemary
- 1 cup whole wheat flour
- 2-3 cups all purpose flour
- 1 tsp sea salt
- 4 cloves garlic, chopped
- 2 cup pitted olives, halved
- 1/4 cup walnuts, finely chopped
- Olive oil and sea salt, to garnish
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, sugar, olive oil, tahini and rosemary, mixing on low to combine. Replace the paddle for the dough hook
- Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed.
- Add the chopped garlic, olives, and walnuts, mixing to combine.
- Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Divide dough into 4 even pieces and braid.
- Cover, and let rise for 20 minutes.
- Drizzle with olive oil and sea salt.
- Bake for 40-45 minutes, turning halfway through.
- Enjoy!