Recipe: Sun-dried tomato and olive bread

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  • 500g/1lb 2oz strong flour
  • 15g/½oz salt
  • 55ml/2fl oz olive oil
  • 20g/¾oz fresh yeast
  • 275ml/9fl oz water
  • 170g/6oz black Greek olives, pitted and chopped
  • 55g/2oz sun-dried tomatoes


  • Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
  • Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.
  • Divide the dough into two and into each add half of the olives and sun-dried tomatoes.
  • Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
  • Place them on a baking sheet lined with baking paper (silicone paper) and prove for 1 hour in a warm place.
  • Bake at 220C/425F/Gas 7 for 30 minutes until golden brown.
  • Remove from the oven and cool on a wire rack.


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