Olive Bread With Sun-dried Tomatoes


This delicious olive and sun-dried tomato bread is soft and light with a crispy crust. Really tasty with both black and green olives.

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Olive bread with sun-dried tomatoes
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-20, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-06-2022

1 hour 4 people Lunch
Olive bread with sun-dried tomatoes


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  • 150 ml lukewarm water
  • 1 tablespoon dried yeast
  • 1 teaspoon sugar
  • 250 grams of flour
  • half teaspoon salt
  • 15 pitted black olives
  • 15 pitted green olives
  • 3 sun-dried tomatoes
  • 1 tablespoon oil from the sun-dried tomatoes
Olive bread with sun-dried tomatoes ingredients
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Kitchen equipment

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  • measuring jug
  • electric mixer (or knead the dough by hand)
  • chopping board & chef's knife
  • clean tea towel
  • oven
  • baking tray lined with baking parchment

Olive Bread With Sun-dried Tomatoes

1 hour 4 people Lunch

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Preparation – 15 minutes + waiting time

Combine the yeast with a teaspoon of sugar in 150 ml of lukewarm water. Make sure the water is not too hot. Let the yeast mixture stand for about 10 minutes, until it starts to foam.

Meanwhile, mix the flour with the salt. Slice the olives into rings and finely chop the sun-dried tomatoes.

You can knead the dough by hand or with an electric mixer. Slowly mix the yeast mixture into the flour along with a tablespoon of the sun-dried tomato oil, and knead into an elastic dough.

Olive bread with sun-dried tomatoes dough
Olive bread with sun-dried tomatoes dough

Knead in the olives and sun-dried tomatoes and form a ball. Cover with a clean tea towel and let the dough rise for an hour, or until it has doubled in size.

Finishing the olive bread with sun-dried tomatoes – 45 minutes

Line a baking tray with baking paper and shape the dough into an oval. Flatten it slightly with your fingers and let it rise for another 15 minutes.

Meanwhile, preheat the oven to 180 degrees celsius.

Olive bread with sun-dried tomatoes
Olive bread with sun-dried tomatoes

Bake the bread for around 25 - 30 minutes, until nice and golden brown. The exact baking time depends on the oven and the thickness of the bread. Check if the bread is cooked by tapping the bottom. If the bread sounds hollow, it is done.

Serve this bread on its own, or spread with butter and sprinkled with a little sea salt. Enjoy your meal!

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Olive Bread With Sun-dried Tomatoes: frequently asked questions

Which olives are the best to use for olive bread?

You can use any kind of olives you like, as long as they are pitted. You can use just black, or just green olives instead of a mix of both.

What is the best way to store olive bread?

Olive bread is best when it is still a little warm from the oven, but you can also store it in a sealed bag to enjoy the following day.