Flaky Vegan Olive Oil Dough

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Flaky Vegan Olive Oil Dough

Mar 13, 2024 | Recipe, Dessert



Mix the dry ingredients- In a medium bowl, whisk together the flour, sugar, salt, and baking powder until well combined. Make a well in the center of the dry ingredients.

Work in the oil- Pour 6 tablespoons of More Than Olives olive oil into the well and use a fork to incorporate some of the flour from around the sides of the bowl until you have some shaggy pieces. Break up the pieces with your fingertips so they’re no larger than a pea.

Bring the dough together- Drizzle 1/4 cup ice water into the bowl, stirring constantly with a fork. Switch back to using your hands and knead the mixture inside the bowl until the dough comes together. Transfer the dough onto a work surface, leaving any floury bits behind in the bowl. Add more water, one teaspoon at a time, to the bowl to bring the rest of the dough together, then add it to the dough turned onto the work surface. (Note- this part takes time for the oil to fully soak into the dry mix, so don’t stress and patiently work the dough.)

Knead and chill- Knead the dough a few times just until it’s smooth. You don’t want to work the dough too much, although the olive oil does help prevent gluten development thus protecting it against toughness. Press the dough into a 1/2-inch-thick square. Wrap it tight in plastic and refrigerate for 1 hour.

Roll in more oil to create flakiness- Roll out the dough between two large sheets of parchment paper, periodically peeling off and repositioning each piece of the parchment for wrinkle-free rolling. Roll into a 1/8-inch-thick square. Remove the top sheet of parchment paper and brush the remaining 1 tablespoon of More Than Olives olive oil across the surface of the dough.

Starting at the side closest to you, fold up the dough into a flat, loose roll (like a burrito or taquito). Flatten the roll with the heel of your hand across the entire length. Roll out the dough into a rectangle that’s about 1/4th inch thick, then bring the left and right sides of the dough inward to fold it in thirds (this step ensures lots of flaky layers).

Wrap the dough in plastic, pressing out any air.  Press down on the dough with the heel of your hand to flatten it into a 1/2-inch-thick disk. Refrigerate the dough until it’s relaxed, at least 30 minutes. It can be kept for up to 3 days.

Unwrap the chilled dough and use a knife or bench scraper to cut it in half, then cut one half into 6 strips. Roll the strips beneath your palms on the work surface to form ropes that are about 1/2 inch thick, then arrange the ropes around the inside perimeter of the tart or springform pan, pressing into place and overlapping slightly so there are no gaps.

Using a lightly floured, straight-sided cup, press the dough against the sides, creating an even thickness all the way around. If using a tart pan, press until the dough extends slightly above the edge of the pan.

Using lightly floured hands, press the other half of the dough into and across the bottom of the pan in an even layer. Where the bottom meets the sides, smooth it and press it together to seal. For an extra smooth surface or if you notice any unevenness, use the floured cup to flatten the bottom.

Chill the crust. Freeze the dough-lined pan until it is completely hardened, 15-20 minutes. Remove the pan from the freezer. Smooth the edge and line with foil.

Preheat the oven- While the dough is chilling, preheat the oven to 350 F.

Place the pan on a rimmed baking sheet and prick the bottom all over with the tines of a fork. Press a layer of foil directly onto the surface of the dough and up the sides, especially working it into the space where the bottom and sides meet; this helps prevent the dough from slumping when it bakes (no dried beans or pie weights needed).

Bake the foil-lined crust until the edge is golden brown (peek under the foil to check) for 15-20 minutes. Remove from the oven and carefully peel off the foil. Return to the oven and bake until the crust is golden all over, another 15-20 minutes for a par-baked crust. Cook another 10-15 minutes for a fully baked crust. Set the crust aside to cool.

*Lone Star Bee Co.- Rosemary Pepper flavored honey works well in place of plain honey.  This honey is available in-store. If you wish to order some, we accept phone orders.

More Than Olives

At More Than Olives we thoughtfully select specialty foods that will enhance your kitchen culinary experiences. We continue to look for new products and we welcome you to visit our Folsom store for tasting experiences.

“This is a great little place. The staff is super friendly and helpful. We were visiting from GA and couldn’t take the large bottles of oil or vinegar back with us on the plane so they helped us pick out our favorites and shipped them to us. It all arrived in perfect condition. Everything is so good but our favorite is the Sex on the Beach balsamic vinegar! If you’re in Folsom you have to go! ❤️”
Jennifer Pearson

“The olive oils and vinegars are so tasty. I love how easy it is to refill the bottles. I am looking forward to salads, marinades and more this summer as fresh fruits and vegetable become available. Love the staff and love the quality of the products.”
Tonia Nichols

“Delicious and aromatic California olive oils and highly flavorful balsamic vinegar varieties! The employees are always friendly and helpful. I really appreciate that I can refill bottles too.”
Felicia James