Preheat oven to 400° F. Line a baking tray with parchment.
In a small bowl or in a pint sized liquid measuring cup, combine non-dairy milk, and lemon juice. Set aside.
1 ⅓ Cups Plain Unsweetened Plant Milk, 4 teaspoon Lemon Juice or White Vinegar
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine.
3 ¾ Cups All Purpose Flour, 1 tablespoon Granulated Sugar, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 ¼ teaspoon Kosher Salt
Pour the non-dairy milk mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms, then lightly flour your work surface and the dough out onto it.
3 tablespoon Extra Virgin Olive Oil
Fold the dough a few times just until it comes together. It will be sticky, so flour your hands if you need to! (see note)
Then pat the dough into a ball with a 6" diameter. Place on a parchment lined baking sheet.
Using a sharp knife, score an X onto the top of the loaf that is about ½ inch deep.
Place in a 400° F oven for 38-43 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Transfer to a wire rack and allow to cool slightly before slicing and serving.