Olive and sun dried tomato bread

Name: Olive and sun dried tomato bread
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 0 servings
Ingredients: 500 g Wheat flour

Rustic olive and sun-dried tomato bread with a golden crust and soft, flavorful crumb. An easy homemade recipe perfect for sharing, ideal for beginners and seasoned bakers alike.

4.7

(14)

Updated : 16 June, 2025

Easy

About 1 hour.

Ingredients

500 grams

Wheat flour

15 grams

Salt

55 milliliters

Olive oil

20 grams

Fresh yeast

275 milliliters

Water

160 grams

Olives

50 grams

Sun-dried tomatoes

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Put flour, salt, olive oil and water in a large bowl. Make sure the salt and yeast do not touch once put in a bowl.

Step 2

Using your hands and knuckles knead well until the dough is elastic, smooth and shiny. Cover the bowl with a piece of cling film and leave to rise in a warm place for one hour.

Step 3

Divide the dough into two and to one half add the olives and the sun-dried tomatoes to the other half.

Step 4

Mould both the doughs into rough round shapes and press firmly down. Sprinkle the bread lightly with some flour.

Step 5

Place formed bread on a baking sheet lined with baking paper (silicone paper) and leave to prove for one hour in a warm place.

Step 6

Once the bread is risen, bake it in the 220 C degree oven for about 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.