Home Food and Cooking Sun-dried tomato and olive bread: Recipe

Sun-dried tomato and olive bread: Recipe


A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.

500g/1lb 2oz strong white 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

Sun-dried tomato and olive bread

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 one hour.

Divide the dough into two and add half of the olives and sun-dried tomatoes into each.

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 one 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.