Gluten-Free Bread with Olives and Red Pesto
This gluten-free bread with olives and red pesto is an easy savory appetizer with intense flavor and a soft, moist crumb. You separate the eggs, fold the gluten-free flour into a light egg-white foam, stir in sliced black olives, then layer red pesto through the middle before baking. It comes together in one bowl-and-a-half, bakes in 25 minutes, and works equally well sliced for a snack board, a brunch table, or alongside a bowl of soup.
This kind of recipe has actually become one of my all-time best recipes. It is fail proof, and you will be amazed by how soft, moist, and flavorful it really is. Since going gluten-free I started baking more, and savory bakes like this one remain my favorite. I love that it looks rustic and homemade, and the possibilities for customizing it feel endless. I have tried it in lots and lots of combinations so far, from mushroom and thyme toppings to scallions, roasted garlic, and even dry tomatoes.
What goes into this savory bread
The ingredient list is short, and every item earns its place. The eggs are doing the heavy lifting here: four of them, separated, give the bread its structure and lift without any kneading or proofing. For the flour, I use Schar gluten-free Mix B, but if you are not gluten intolerant you can swap in regular wheat flour at the same weight. Olive oil keeps the crumb moist and adds a gentle fruitiness that pairs naturally with the olives. Sliced black olives bring brine and texture throughout, while the red pesto layered through the middle is what makes each slice colorful and intense. If you keep things dairy-free or plant-based, reach for a vegan red pesto, which works just as well.
How to get a soft, moist crumb every time
The single most important step is whisking the egg whites with the salt until foamy before anything else goes in. You do not need a stiff, meringue-like foam here, just a light, airy one, because that air is what gives a gluten-free batter its rise in place of the gluten network you would normally rely on. Add the flour and baking powder to the whites and do not panic about lumps; they smooth out once the yolk-and-oil mixture goes in. Fold everything slowly with a spatula rather than beating it, so you keep as much of that air as possible. When you layer the pesto, spread half the batter in the pan first, add the pesto, then top with the rest so the ribbon stays in the center and does not sink. Check doneness at the 25-minute mark with a toothpick: it should come out clean, and the top should feel set and spring back lightly when pressed.
Make it your own
I love how versatile this recipe is, and it is hard to get wrong. Imagination is the limit. Beyond the red pesto and olives, you can swap in or add toppings like sauteed mushrooms with thyme, sliced scallions, roasted garlic, or dry tomatoes. The base batter stays the same, so once you have made it once you can riff on it freely. If you enjoy this style of savory loaf, you will probably also like my stuffed bread with cheese and herbs, which leans into a similar rustic, snackable feel.
What to serve it with
Sliced and still slightly warm, this bread is the kind of appetizer that disappears off the board first. It is brilliant for dipping, so I like to put out a bowl of light, fresh, lemony hummus next to it. It also turns a simple soup into a proper meal: try it with a comforting cream of potato and carrot soup or a brothy veggie soup with semolina dumplings. If you are leaning into the olive theme, a leek and black olives stew alongside makes for a lovely Mediterranean-style spread.
Storing and making it ahead
This bread keeps well, which makes it handy when you want something ready for guests. Once it has cooled completely, store it in an airtight container at room temperature for up to two days, or in the fridge for up to four; the chill firms it up, so let slices come back to room temperature or warm them briefly before serving. It also freezes nicely: wrap individual slices, freeze, and reheat straight from frozen in a warm oven so the crumb stays moist. Because this is one of my most popular recipes, I shot a step-by-step video for it, which you will find in the recipe card below if you would like to see the foam and the layering up close.
If you bake this gluten-free olive and pesto bread, I would love to know how your pesto ribbon turned out and which toppings you played with. Leave a star rating and a comment below, it really helps and makes my day.
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Gluten-Free Bread with Olives and Pesto
Ingredients
- 180 g Schar gluten-free flour Mix B if you’re not gluten intolerant, you can use regular flour as well
- 4 eggs
- 10 g baking powder or 1 tsp baking soda + 1 Tbsp lemon juice
- 100 ml olive oil
- ½ cup black olives sliced
- 3 Tbsps red pesto you can use vegan pesto as well
- ½ tsp sea salt
Instructions
- Separate egg whites from egg yolks.
- Whisk egg whites and salt in a large bowl until foamy. (You can use a hand mixer or a food processor. The foam doesn’t have to be super-stiff.)
- Combine gluten-free flour with egg whites. Add baking powder. Don’t worry about the lumps, they will disappear later.
- Combine egg yolks with oil and pour over the foamy egg whites. Mix slowly using a spatula.
- Add olives. Mix slowly until well blended together.
- Grease a 30x10cm pan with some oil and powder it with flour.
- Add 1/2 of the batter and spread evenly. Spread the red pesto on top and cover with the other half of the batter. Alternatively, you can add all the batter and pour the pesto on top.
- Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.
Video
Notes
Frequently Asked Questions
No, this recipe is vegetarian, not vegan, because it uses four eggs as its main structure and lift. The red pesto may also contain dairy, so choose a vegan pesto if you want to keep the rest plant-based. There is no straightforward way to make this exact recipe vegan since the whisked egg whites are what give it rise.
Yes. If you are not gluten intolerant, you can use regular wheat flour at the same weight, 180 g, in place of the Schar gluten-free Mix B. The method stays exactly the same. The gluten-free version is for those who need it, but the bread works well either way.
Separating the eggs lets you whisk the whites into a light foam first, and that trapped air is what makes the bread rise and stay soft without any yeast or gluten network. The yolks are then mixed with the olive oil and folded in gently to add richness and moisture. Folding slowly keeps the air intact so the crumb does not turn dense.
Spread half of the batter evenly in the greased pan first, then spoon the red pesto across it, and finally cover with the remaining batter. This keeps the pesto as a ribbon through the center rather than letting it sink. Alternatively, you can pour all the batter in and swirl the pesto on top for a marbled look.
Bake at 180C for about 25 minutes, then insert a toothpick into the center; it should come out clean. The top should feel set and spring back lightly when pressed. If the toothpick comes out wet, give it a few more minutes and check again.
Once fully cooled, store it in an airtight container at room temperature for up to two days or in the fridge for up to four. It also freezes well: wrap individual slices and reheat them from frozen in a warm oven. Let refrigerated slices come back to room temperature or warm them slightly so the crumb stays moist.
Thank you for the receipe, it’s very tasty and easy to prepare, I will definitely do it again!
You’re very welcome! 😀
This bread is so, so good! Do you think it’s just as delicious with green pesto as well? Thank you for sharing!
Thank you! Glad you liked the recipe! 🙂
just found your site, recipe looks good. Question about ingredient, “Schar gluten-free flour Mix B”, the link goes to purchase Schar bread at amazon. Do you use any GF flour blend here?
Ah, I will correct that link. I use the Schar GF flour blends. Mix B is the one for bread, for desserts I use Mix C Patisserie. Schar is an international brand as far as I know.
Will any gluten-free flour do? I do not think I can buy Dr Schar Flour mix here in Canada.
Hi Sandra!
You should use a gluten-free flour mix, something for bread will work. Plain GF flour (like only rice flour, or only tapioca etc.) will not work. A good mix is needed. If Schar isn’t available you should use any other GF flour mix you like.
Hope this helps. 🙂
Thanks for the delicious looking bread. How can I veganise it?
Hi Rose!
Glad you like it! It’s one of my fav baked recipes. Unfortunately I didn’t test a good egg replacement for this recipe. I will definitely try soon because I want to give up eggs too.