Easy Sun-dried Tomato and Olive Bread | Episode 329


YIELD: Makes 1 Loaf - Prep Time: 1 H - Cook Time: 30 M - Total Time: 1 H 30 M


  • 250 ml water, lukewarm
  • 14 g dry yeast
  • 1 tsp sugar
  • 350 g all purpose flour or another flour
  • 1,5 tsp salt
  • 4 tbsp olive oil
  • handful sun-dried tomatoes
  • handful olives, green or black, pitted and chopped


1. In a large mixing bowl, combine the yeast, lukewarm water and sugar. Let sit for about 5 minutes. Add the the flour and salt, stir until well combined. Add the oil and knead until the dough is elastic, smooth and shiny. Add the sun-dried tomatoes and olives, knead until incorporated. 
2. Place the dough on a lined baking sheet and form with your hands into a round shape. Sprinkle top lightly with flour.
3. Cover and leave to rise for about 45 minutes.
4. Preheat the oven to 225C 437F. Cut a cross into the top of the loaf with a sharp knife.
Bake in preheated oven for about 30 minutes or until golden to deep brown.
Remove from the oven and cool on a wire rack.


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