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.
In a large bowl (or stand mixer), mix:
Flour, yeast, sugar, and salt.
Add warm water and olive oil, mixing until a shaggy dough forms.
Knead:
By hand: 8–10 minutes
Stand mixer: 6–7 minutes on medium speed
until smooth and elastic.
Gently fold in:
Olives, sun-dried tomatoes, oregano, and optional chili flakes.
Knead lightly just until evenly distributed—avoid over-mixing to prevent tearing the dough.
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down dough gently to release air.
Shape into:
Round boule for free-form baking, or
Log to fit into a loaf pan.
Place onto a parchment-lined baking sheet or into a greased loaf pan.
Cover loosely and let rise for 30 minutes, until puffy but not over-proofed.
Preheat oven to 375°F (190°C).
Brush dough with olive oil and sprinkle with sea salt.
Bake for 35–40 minutes, until:
Golden brown
Hollow-sounding when tapped on the bottom
Internal temp reaches 200°F (93°C)
Transfer to a wire rack.
Cool for at least 20 minutes before slicing to allow crumb to set.
Store at room temperature in an airtight bag for up to 3 days.
Freeze (sliced) for up to 2 months.
Add crumbled feta for a Greek twist.
Swap oregano for rosemary or thyme.
For extra depth, roast the sun-dried tomatoes before adding.
1 servings