Olive bread with sun-dried tomatoes Vegan
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This delicious olive and sun-dried tomato bread is soft and light with a crispy crust. Really tasty with both black and green olives.
Nutrition balance score
Nutrition per serving
Of which sugars
7.08 g
Of which saturated fats
1.69 g
Recipe olive bread with sun-dried tomatoes
Ingredients
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Ingredients
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Recipe olive bread with sun-dried tomatoes allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2021-10-20, this recipe is for 4 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-10-04
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.
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.
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!
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.
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Per 1 serving / piece:
Of which sugars
7.08 g
Of which saturated fats
1.69 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 37.5 | ml | lukewarm water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.25 | tablespoon | dried yeast | 7.11 | 0.60 g | 0.60 g | 0.07 g | 0.01 g | 0.84 g | 0.32 g | 1.23 mg | 0.07 mg | 0.88 mg | 2.80 mg | 24.50 mg | 2.10 mg | 0.06 mg | 0.14 mg | - | - | - | - | - | 0.21 mg | 0.35 mg | 0.08 mg | - | 50.75 µg | - | - | - | |
| 0.25 | teaspoon | sugar | 5.03 | 1.24 g | 1.24 g | - | - | - | - | - | - | - | 0.03 mg | 0.05 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 62.5 | gram | of flour | gluten | 227.50 | 43.63 g | 0.94 g | 0.94 g | 0.13 g | 7.13 g | 1.75 g | 1.25 mg | 0.63 mg | 12.50 mg | 12.50 mg | 112.50 mg | 62.50 mg | 0.19 mg | 0.69 mg | - | - | - | - | - | 0.08 mg | 0.06 mg | 0.18 mg | - | 21.88 µg | - | - | - |
| 0.13 | teaspoon | salt | - | - | - | - | - | - | - | 300.00 mg | - | 0.08 mg | 2.18 mg | 0.04 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 3.75 | pitted black olives | 40.80 | 0.06 g | - | 4.14 g | 0.75 g | 0.42 g | 1.26 g | 630.00 mg | 0.45 mg | 28.50 mg | 6.00 mg | 13.50 mg | 5.10 mg | 0.06 mg | 0.06 mg | - | - | - | - | 0.02 mg | 0.01 mg | 0.02 mg | 0.01 mg | - | - | - | - | - | ||
| 3.75 | pitted green olives | 40.80 | 0.06 g | - | 4.14 g | 0.75 g | 0.42 g | 1.26 g | 630.00 mg | 0.45 mg | 28.50 mg | 6.00 mg | 13.50 mg | 5.10 mg | 0.06 mg | 0.06 mg | - | - | - | - | 0.02 mg | 0.01 mg | 0.02 mg | 0.01 mg | - | - | - | - | - | ||
| 0.75 | sun-dried tomatoes | 19.35 | 4.03 g | 2.87 g | 0.29 g | 0.04 g | 1.06 g | 0.95 g | 5.18 mg | 0.68 mg | 10.42 mg | 13.50 mg | 190.73 mg | 0.06 mg | 0.11 mg | 0.17 mg | - | 0.08 µg | 3.23 mg | - | 0.14 mg | 0.02 mg | 0.02 mg | 0.23 mg | - | 1.05 µg | 0.26 mg | 5.88 µg | - | ||
| 0.25 | tablespoon | oil from the sun-dried tomatoes | 9.67 | 2.01 g | 1.43 g | 0.15 g | 0.02 g | 0.53 g | 0.48 g | 2.59 mg | 0.34 mg | 5.21 mg | 6.75 mg | 95.36 mg | 0.03 mg | 0.06 mg | 0.08 mg | - | 0.04 µg | 1.61 mg | - | 0.07 mg | 0.01 mg | 0.01 mg | 0.12 mg | - | 0.53 µg | 0.13 mg | 2.94 µg | - | |
| 350.26 | 51.63 g | 7.08 g | 9.73 g | 1.69 g | 10.39 g | 6.01 g | 1570.24 mg | 2.62 mg | 86.09 mg | 49.75 mg | 450.18 mg | 74.89 mg | 0.53 mg | 1.20 mg | - | 0.11 µg | 4.84 mg | - | 0.23 mg | 0.34 mg | 0.49 mg | 0.61 mg | - | 74.20 µg | 0.39 mg | 8.82 µg | - | ||||
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