• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Baking

    Olive Oil Skillet Bread (Vegan)

    Published: Sep 11, 2021 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It's buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.

    Olive oil skillet bread vegan

    I have to say that I'm in a bit of a bread-baking phase. I mean, who can blame me?! Baking bread from scratch is just one of those activities that never gets old. I love the nostalgia that comes with baking fluffy, savory bread, and how it makes your kitchen smell amazing.

    Olive oil skillet bread

    And as far as breads to, this garlic skillet bread is one of my favorites right now. This easy vegan skillet bread recipe is one of my go-tos. It’s so simple and perfect for beginners. Even as an inexperienced baker, you just can’t go wrong with this simple recipe! Plus, it requires a handful of ingredients you probably have at home already.

    Skillet bread with olive oil

    This dairy-free skillet bread with herbs, garlic and olive oil is incredibly versatile. You can serve it either as dinner rolls with meals like soup. And it’s also great for sharing! Regardless of how simple it is, it’s guaranteed to impress friends and family. Just make sure to make extra, because chances are, they will be demanding more! And no one will be able to guess that it's plant based.

    Vegan olive oil bread in a skillet

    How to make vegan olive oil skillet bread

    Start by mixing together warm plant based milk, olive oil, yeast, salt, sugar, garlic powder, dried thyme and dried oregano. Set aside for 10 minutes to allow the yeast to activate.

    • Ingredients for skillet bread
    • Bread ingredients in a mixing bowl

    Now gradually add the flour and mix until a dough forms. Knead for a couple of minutes, then cover with a kitchen towel and set aside at room temperature for 50 minutes. During this time, the dough should double in size.

    • Wet ingredients for bread
    • Wet ingredients for homemade bread

    Transfer the dough to a lightly-floured surface, and divide it into 8-9 equal segments. Roll each segment into a smooth bread roll shape.

    • Vegan bread ingredients in a mixing bowl
    • Bread dough in a bowl

    Grease a cast iron skillet with vegan butter, place one of the bread rolls in the centre, then place the other ones around the edge. Cover with a kitchen towel, and set aside for an hour more at room temperature.

    • Bread dough on a table
    • Bread dough rolls on a table

    When almost done rising, preheat the oven to 180 degrees C/350 F. Brush the bread rolls with more olive oil, and bake in the preheated oven for 15-18 minutes.

    • Bread rolls in a skillet before baking
    • Bread rolls in a skillet

    Recipe tips and substitutions

    • As for all baking recipes, I would recommend weighing the ingredients. This will achieve the best results.
    • Make sure that the plant based milk is at around 35 degrees C/95 F to allow the yeast to activate properly.
    • This skillet bread also works with wholewheat flour, or a half and half blend.
    • You can add nuts and seeds of your choice to the dough. I also love adding sun dried tomatoes and olives.
    • Add any other spices/seasonings of your choice depending on personal preferences.
    • Instead of olive oil, you can use melted vegan butter.
    Vegan olive oil bread

    Storing and freezing skillet bread

    You can store skillet bread at room temperature, covered, for 2-3 days. Beyond that, you can keep it in the fridge for up to a week.

    Vegan bread with herbs and olive oil

    To freeze, divide the bread into bread rolls and transfer to ziplock bags. Freeze for up to 3 months, allowing to thaw fully in the fridge overnight. You can also pop in the oven for 20 minutes at 350 degrees to reheat from frozen.

    Olive oil bread in a skillet

    Other vegan bread recipes you'll love

    • My vegan zucchini bread is a must-try.
    • You can't go wrong with cinnamon bagels!
    • Tomato focaccia is one of my favorites.
    Olive oil skillet bread recipe

    If you give this olive oil skillet bread a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Easy Garlic Skillet Bread (Vegan)

    This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It's buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 2 hours hours 10 minutes minutes
    Cook Time: 18 minutes minutes
    0 minutes minutes
    Total Time: 2 hours hours 28 minutes minutes
    Course: Side Dish, Snack
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: bread, Dough, earth of maria, Flour, garlic, move completed, Olive oil
    Servings: 8 servings
    Calories: 202kcal
    Author: Oh My Veggies

    Equipment

    • Mixing bowl
    • Cast iron skillet
    • Conventional oven

    Ingredients

    • 1 cup plant based milk
    • ¼ cup olive oil
    • 1 tbsp yeast
    • 1 tbsp sugar
    • ½ tsp salt
    • 2 tsp garlic powder
    • ½ tsp dried oregano
    • ½ tsp dried thyme
    • 2 ¼ cups flour
    US Customary - Metric

    Instructions

    • Mix together warm plant based milk, olive oil, yeast, salt, sugar, garlic powder, dried thyme and dried oregano. Set aside for 10 minutes to allow the yeast to activate.
      1 cup plant based milk, ¼ cup olive oil, 1 tbsp yeast, 1 tbsp sugar, ½ tsp salt, 2 tsp garlic powder, ½ tsp dried oregano, ½ tsp dried thyme
    • Gradually add the flour and mix until a dough forms. Knead for a couple of minutes, then cover with a kitchen towel and set aside at room temperature for 50 minutes.
      2 ¼ cups flour
    • Transfer the dough to a lightly-floured surface, and divide it into 8-9 equal segments. Roll each segment into a smooth bread roll shape.
    • Grease a cast iron skillet with vegan butter, place one of the bread rolls in the centre, then place the other ones around the edge. Cover with a kitchen towel, and set aside for an hour more at room temperature.
    • When almost done rising, preheat the oven to 180 degrees C/350 F. Brush the bread rolls with more olive oil, and bake in the preheated oven for 15-18 minutes.

    Notes

    Recipe tips
    • Weighing the ingredients will achieve the best results.
    • Make sure that the plant based milk is at around 35 degrees C/95 F to allow the yeast to activate properly.
    • This skillet bread also works with wholewheat flour, or a half and half blend.
    • Instead of olive oil, you can use melted vegan butter.
    How to store and freeze skillet bread
    • Store at room temperature, covered, for 2-3 days. Beyond that, you can keep the bread in the fridge for up to a week.
    • To freeze, divide the bread into bread rolls and transfer to ziplock bags. Freeze for up to 3 months, allowing to thaw fully in the fridge overnight. You can also reheat in the oven for 20 minutes at 350 degrees F.

    Nutrition

    Calories: 202kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 188mgPotassium: 54mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 1mgCalcium: 47mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Baked Buffalo Cauliflower Bites
    Pumpkin Focaccia Recipe (Vegan) »

    10 Ingredients or Less, Earth of Maria, Vegan Baking, Vegan Bread, Vegan Recipes, Vegan Side Dishes, Vegan Snacks, Vegetarian Recipes

    Reader Interactions

    Comments

    No Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required