Paleo Artisan Olive Bread

Artisan bread baked in a pot is as old as the hills, and it’s super-easy in a modern oven. This olive loaf tastes just like your favorite Greek or Mediterranean bakery, except it’s grain-free, gluten-free, no-yeast, no kneading, and simple to make! Nutrient dense and delicious, the secret ingredients are almond flour, chia seeds, and egg. Instead of yeast for leavening, it uses old-fashioned baking soda and apple cider vinegar. This bread tastes amazing with grass-fed butter, cheese, or try my Paleo Vegan Cream Cheese! 

Pot-baking essentially steams the bread with the lid closed, so it stays moist and rises more than dry-baking. I used a Le Creuset 22 cm (3.5 quart) pot because it is heavy and really retains heat. However, any medium-sized pot will do if it has a tight-fitting lid. It’s important to start with the pot in the oven, and both preheated to 425° F. Bake covered for 20 minutes, and then another 20 minutes with the lid off to give it a crust. It’s that simple!  Keep it for about 6 days in the refrigerator. Or freeze it with a piece of parchment paper between the slices for up to 3 months. The recipe makes one loaf about 8” round. Serves 6.

Paleo Artisan Olive Bread



  • 3 large eggs, pastured organic, if possible
  • 1/4 cup white chia seeds, ground
  • 2 teaspoons unfiltered apple cider vinegar
  • 2 tablespoons olive oil
  • 1 1/2 cups almond meal, or a bit more if needed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon unprocessed salt
  • 1/4 cup pumpkin seeds (optional for a crunchy texture)
  • 1/2 cup olives, coarsely chopped or sliced


  1. Preheat oven to 425°F with your pot in the oven. It’s important for the pot to reach 425°F temperature, because the pot is the “oven”.
  2. Crack the eggs into a large mixing bowl. Stir in the chia seeds, vinegar, and olive oil. Allow the mixture to sit for at least 15 minutes while the chia seeds expand and thicken.
  3. In a separate mixing bowl stir together the dry ingredients: almond meal, baking soda, salt, and pumpkin seeds, if using. Stir well, and add the olives.
  4. Put the dry ingredients into the wet ingredients and mix well. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
  5. Flour your hands well with almond meal. Roll the dough into a smooth ball and place on a piece of parchment paper.
  6. Make two criss-cross cuts with a sharp knife in the top of the bread just before baking. The slashes across the top crust help the bread to rise freely, and prevent random cracking of the crust.
  7. Be EXTREMELY careful at this point, using heavy pot-holders to avoid burns: Remove the pre-heated pot from the oven. Pick up the bread by the parchment paper corners and place it gently in the pot. Don’t drop it in or it will flatten, and you want it to rise as high and round as possible. Quickly cover the pot and place it in the oven.
  8. Set the timer and bake about 20 minutes. Then remove the pot cover and bake for an additional 15 - 20 minutes until the crust is golden brown.
  9. Remove the bread from the pot and allow it to cool on a rack for at least 30 minutes. Slice and enjoy!

10 Replies to "Paleo Artisan Olive Bread"

  • comment-avatar
    Helen March 5, 2024 (8:25 pm)

    Okay, I made this bread again for the umpteenth time, but was low on almond meal. But I did have hazelnut meal and the blend is delicious! Used 1 cup almond and a half of the hazelnut meal.
    Our dinner was roasted butternut squash soup (from scratch) with the olive bread, Kerrygold butter. So yum on a chilly night!

    • comment-avatar
      Jane Barthelemy March 5, 2024 (10:35 pm)

      Hi Helen, WOW! Thanks for your message. Yes! That’s a smart substitution in a pinch! OMG I wish I could be there to enjoy these fine flavors with you!! Best wishes for your delicious health! Jane

  • comment-avatar
    Helen September 20, 2022 (4:13 pm)

    I’ve made this bread at least 30 times and love love love it!!! Especially with large pats of Kerrigold unsalted butter. Thank you for coming up with this brilliant combo! Love the crust and dense flavor.

    • comment-avatar
      Jane Barthelemy September 20, 2022 (6:14 pm)

      Thanks Helen! You just made my day! Real food is so amazing! Thank you again, Jane

  • comment-avatar
    Lily July 15, 2022 (7:01 am)

    Hi, Jane. Is there a substitute for chia seeds?

    • comment-avatar
      Jane Barthelemy August 31, 2022 (9:09 pm)

      Hi Lily,
      Thanks for your question. Well, since this is a VERY unique recipe, if you “substitute” any one thing it will change everything else. Each recipe that I offer has been tested and tried many times. To answer your question, I don’t know how to substitute the chia. I guess someone will have to experiment! Ha Ha! It’s time to become a mad scientist in your kitchen! Best wishes for your success! Jane

  • comment-avatar
    Carolyn January 15, 2022 (7:20 am)

    Jane, this looks amazing. Is it a must to grind the Chia seeds??

    • comment-avatar
      Jane Barthelemy January 26, 2022 (12:09 am)

      Hi Carolyn,
      Thanks for your message. I tried it both ways and it turned out fine. I decided I liked it a wee bit better with them ground. However this bread will turn out OK using whole seeds. Best regards! Jane

  • comment-avatar
    Angela Sackett October 19, 2021 (8:07 pm)

    Hello! I have whole chia seeds – how do you recommend grinding them? Thanks in advance!

    • comment-avatar
      Jane Barthelemy November 17, 2021 (3:04 am)

      Hi Angela, Thanks for your comment and sorry for the delay. To grind chia seeds you can use a hand-held grinder like used for coffee and seeds. I use my hand-held grinder all the time for a variety of different recipes, so it’s a great thing to have in your kitchen. OR you can also grind chia seeds in a super-blender – but it needs to be extremely dry, or everything will stick together. Many stores sell pre-ground chia seeds. Best wishes for your delicious health! Jane

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