This Mediterranean-inspired bread is soft, fragrant, and bursting with the flavors of briny olives, sweet-tart sun-dried tomatoes, and a hint of fresh herbs. A beautiful centerpiece for a rustic dinner, it can be served warm with butter, olive oil, or alongside soups and salads.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins1 loaf (10–12 slices)
For the Dough
3 cups bread flour (or all-purpose)
2 ¼ tsp instant yeast
1 tsp sugar
1 ½ tsp salt
1 cup warm water (about 110°F / 43°C)
2 tbsp olive oil
Mix-ins
½ cup pitted Kalamata olives, chopped
½ cup sun-dried tomatoes, chopped (oil-packed, drained well)
1 tsp dried oregano (or 1 tbsp fresh)
Optional: ½ tsp chili flakes for subtle heat
For Topping
1 tbsp olive oil (for brushing)
1 tsp coarse sea salt or flaky salt
Optional: sprinkle of fresh herbs for garnish
Make the Dough
1
In a large bowl (or stand mixer), mix:
Add warm water and olive oil , mixing until a shaggy dough forms.
Knead:
Add Mix-ins
2
Gently fold in:
Knead lightly just until evenly distributed—avoid over-mixing to prevent tearing the dough.
First Rise
3
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 1 hour , or until doubled in size.
Shape the Bread
4
Punch down dough gently to release air.
Shape into:
Place onto a parchment-lined baking sheet or into a greased loaf pan.
Second Rise
5
Cover loosely and let rise for 30 minutes , until puffy but not over-proofed.
Bake
6
Preheat oven to 375°F (190°C) .
Brush dough with olive oil and sprinkle with sea salt .
Bake for 35–40 minutes , until:
Cool & Serve
7
Transfer to a wire rack.
Cool for at least 20 minutes before slicing to allow crumb to set.
Storage
Tips & Variations
9
Add crumbled feta for a Greek twist.
Swap oregano for rosemary or thyme .
For extra depth, roast the sun-dried tomatoes before adding.
Ingredients 1 loaf (10–12 slices)
For the Dough
3 cups bread flour (or all-purpose)
2 ¼ tsp instant yeast
1 tsp sugar
1 ½ tsp salt
1 cup warm water (about 110°F / 43°C)
2 tbsp olive oil
Mix-ins
½ cup pitted Kalamata olives, chopped
½ cup sun-dried tomatoes, chopped (oil-packed, drained well)
1 tsp dried oregano (or 1 tbsp fresh)
Optional: ½ tsp chili flakes for subtle heat
For Topping
1 tbsp olive oil (for brushing)
1 tsp coarse sea salt or flaky salt
Optional: sprinkle of fresh herbs for garnish
Directions Make the Dough
1
In a large bowl (or stand mixer), mix:
Add warm water and olive oil , mixing until a shaggy dough forms.
Knead:
Add Mix-ins
2
Gently fold in:
Knead lightly just until evenly distributed—avoid over-mixing to prevent tearing the dough.
First Rise
3
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 1 hour , or until doubled in size.
Shape the Bread
4
Punch down dough gently to release air.
Shape into:
Place onto a parchment-lined baking sheet or into a greased loaf pan.
Second Rise
5
Cover loosely and let rise for 30 minutes , until puffy but not over-proofed.
Bake
6
Preheat oven to 375°F (190°C) .
Brush dough with olive oil and sprinkle with sea salt .
Bake for 35–40 minutes , until:
Cool & Serve
7
Transfer to a wire rack.
Cool for at least 20 minutes before slicing to allow crumb to set.
Storage
Tips & Variations
9
Add crumbled feta for a Greek twist.
Swap oregano for rosemary or thyme .
For extra depth, roast the sun-dried tomatoes before adding.
Savory Olive & Sun-Dried Tomato Bread
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