Olive and Sun Dried Tomato Bread
Elevate your bread-baking game with this savory Olive and Sun-Dried Tomato Bread, a Mediterranean-inspired loaf brimming with bold flavors and rustic charm. Perfectly chewy with a golden crust, this artisanal bread combines the tangy richness of chopped Kalamata olives and sun-dried tomatoes with aromatic oregano and basil, creating a flavor profile that’s simply irresistible. With an easy-to-follow process involving just a handful of pantry staples, this recipe is ideal for both beginner and seasoned bakers. Serve it warm with a drizzle of olive oil, as an accompaniment to soups and salads, or as a base for your favorite gourmet sandwiches. Whether you’re hosting a brunch or looking for a satisfying snack, this homemade bread promises to impress with every slice.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 0.75 cup Kalamata olives (pitted and chopped)
- 0.5 cup Sun-dried tomatoes (drained and chopped)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let the mixture rest for 5-10 minutes until frothy.
Add olive oil, salt, and 2 cups of the all-purpose flour to the yeast mixture. Stir with a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms.
Gradually stir in the remaining 1 cup of flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl but remains slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes (or knead in the stand mixer for 5-7 minutes at medium speed) until the dough is smooth and elastic.
Gently knead in the chopped olives, sun-dried tomatoes, oregano, and basil until evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the risen dough and shape it into a round loaf or a rectangular log. Place it on the prepared baking sheet.
Lightly score the top of the loaf with a sharp knife to create decorative slashes. Let the dough rest for 20-30 minutes while the oven preheats.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped.
Transfer the bread to a wire rack to cool completely before slicing. Serve and enjoy!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
