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Quick beer and olive bread (no yeast)

One bowl recipe and no mixer needed for this quick bread with beer and olives. Now everyone can be a baker!
Course Appetizer, Bread
Cuisine Mediterranean, World
Keyword beer, Bread, olive, quick
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8
Calories 264 kcal
Author The Hungry Bites


  • 1 to 1 1/2 cups bread flour
  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup beer
  • 2/3 cup water
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil
  • 1/2 cup sliced olives
  • Some extra whole wheat flour for dusting


  1. Preheat oven at 350 °F (175°C) and grease a pan with olive oil (or other oil)
  2. In a bowl mix all of the dry ingredients with a fork (use 1 cup of bread flour and set aside the other 1/2 cup). Add the liquids and mix well with the spoon. You should get a soft, pliable dough. If the dough is very sticky, add the rest of the flour 2 tablespoons at a time.
  3. Grease your hands with some olive oil and form a ball with the dough. Don't knead it or anything, just form a ball. Place it onto the greased pan and sprinkle with some flour. With a wet knife score the surface of the dough.
  4. Bake for 45 minutes (middle rack) or until well browned and when you tap it you can hear a hollow sound. Let in a rack to cool.
  5. Eat.