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Sun Dried Tomato and Olive Bread

round loaf of sun dried tomato and olive bread sliced in half
The theme is OLIVES and we’d love for you to join along to bake with us. Use olives of any type or even make olive oil the star ingredient in your bread and share your creation with us.
I baked a sun dried tomato and olive bread to share today. I found this recipe in a bread book that caught my eye recently: Bread published by Igloo Books. The book is actually printed in the shape of a loaf of bread!
The gimmick drew me in and I wasn’t sure what to expect of the recipes inside but I have been pleasantly surprised– the recipes are no laughing matter and the pages are filled with creative flavor combinations as well as standard bread recipes.
Most of the recipes suggest using a bread machine whereas I did not so I’ll include my steps below in the recipe. This particular recipe uses equal amounts (in weight) of sun dried tomatoes and olives and the flavor is boosted by adding in a small bit of olive oil in which the sun dried tomatoes were jarred.
I love when jarred ingredients like these add so much interest to a freshly made bread. Your pantry is hiding a lot more flavor than you might give it credit for as this recipe proves.
Yield: 1 loaf

Sun Dried Tomato and Olive Bread

sun dried and tomato bread sliced in half on cutting board

What a beautiful color is created by the sun dried tomatoes in this bread!

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes


  • 400 grams (2 2/3 cups) white bread flour
  • 1 package of Active Dry Yeast
  • 1 cup warm water
  • 1 tablespoon superfine sugar
  • 1 teaspoon sea salt
  • 100 grams (2/3 cup) black olives, pitted and chopped
  • 100 grams (1/2 cup) sun dried tomatoes, drained and chopped
  • 1 tablespoon olive oil from the sun dried tomato jar


  1. In a stand mixer place the flour, yeast, sugar, and salt. Add the warm water then use the paddle mixer attachment to mix until well combined and a dough forms. Switch to the dough paddle attachment. Add the olives and sun dried tomatoes as well as the oil. Let the machine knead the dough for 3-5 minutes. If the dough is exceptionally wet, add about 1/4 - 1/2 cup additional flour.
  2. Spray a glass bowl as well as a sheet of plastic wrap with baking spray. Form the dough into a ball and rotate it s a times in the greased bowl to cover its surface with oil. Cover the bowl with the greased plastic wrap and let rise in a warm place until dough doubles, approximately 60-90 minutes.
  3. Punch down the dough and form into a ball again. Place the dough on a parchment lined baking pan or bread baking stone. Cover with greased plastic wrap again and let rise for an additional hour.
  4. Preheat the oven to 400 degrees F.
  5. Cut a few slashes in the top of the dough with a sharp knife. Place into the oven and bake for 40-45 minutes.
  6. Cool on a wire rack.


Recipe from page 63 in the book: Breads published by Igloo Books

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 124mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g

This data is provided by Nutritionix and is an estimate only.

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