Olive and Sun-dried Tomato Artisan Bread is so delicious. If you have never baked bread at home, you NEED to give this a try.
Mediterranean olive bread is super easy to make. Perfect alongside soups, stews, and salads. I love dipping it in olive oil and balsamic vinegar. The perfect appetizer, and great paired with puttanesca pasta for dinner.
Show off your baking skills with this crusty artisan bread recipe. I promise everything you need to know about baking bread from scratch is in this post.
Making homemade bread isn’t as hard as it may seem. It takes a little work and patience. I still remember watching Baba in the kitchen. Kneading and shaping the loaves. She was such a master at it. Her braided kolach and Easter paska and babka were always so impressive.
Easy banana bread is a staple in most houses. Simple ingredients and delicious results.
No knead Irish soda bread is the perfect recipe for starting your bread baking journey.
Quick onion bread is super easy to make. Great with soup, stew and chilli.
Want a change of pace from bread? How about some Cheddar Cheese Muffins? Super cheesy and delicious.
RECIPE and INSTRUCTIONS for this rustic sun-dried tomato and olive bread can be found at the bottom of this post.
I think the big thing that scares people about making bread is the fear of failure. Perhaps it won’t rise or it won’t bake properly. You will never know if you don’t try. For me, baking bread brings on a sense of accomplishment.
Artisan Bread Ingredients
The ingredients list is simple. You know the basics:
This recipe also includes dried rosemary. If you choose to use olives with pits, be sure that you measure them after removing the pit. You need a total of 4 ounces of olives (without pits). Pat them dry with a paper towel to remove excess moisture.
Jarred sun-dried tomatoes in oil are used in this bread. Be sure to drain them, pat dry and thinly slice. Not sure what the difference is between the jarred and dried variety? Here is a great article on how to use them in recipes.
Making Olive and Tomato Bread From Scratch
Now comes the FUN part. This recipe is similar to sun-dried tomato and olive focaccia.
Let’s get started! (remember ALL you need to know is in the recipe card)
- Measure your dry ingredients into a large bowl
- Add the oil and water
- Mix with a spoon until combined
- Turn onto a floured surface or use a silicone mat (affiliate)
- Knead until combined
- Once the dough is combined flatten slightly
- Top with olives and tomatoes
- Roll like a jelly roll
- Knead until combined and smooth
- Shape into a ball
- Place in an oiled bowl
- Cover and proof in a warm place for about 90 minutes (dough should double in size)
- When ready, turn dough onto floured surface or mat
- Punch down and cut in half
- Shape each half into 2 round loaves
- Place on a baking sheet that has been dusted with flour, or use a baking mat
- Cover and allow to rise in a warm place for about 45 minutes
- Preheat your oven
- Make 3 shallow slits on the top of each loaf, and brush with beaten egg yolk
Congratulations, YOU DID IT! Now the oven does the rest of the work. Your house is going to smell so good while the bread bakes. Be proud of your accomplishments. I know the results are going to be amazing.
It will come out of the oven crusty and delicious. That hardest part is not breaking off a piece and eating it while it is piping hot. Although, I have been known to LOL.
What Is Artisan Bread?
This usually refers to bread baked in small batches. Crusty loaves, much denser than regular sandwich bread. Found in local bakeries, some grocery stores, or better yet right in your own kitchen.
It has a shorter shelf life, contains no preservatives, and is best eaten within a couple of days. To store it after the first day, wrap it in foil (not plastic wrap). For longer storage place it in the freezer.
I really like using beeswax wraps (affiliate) to keep it fresh.
Bread Baking Secrets
Be sure to follow these simple tips for perfect results.
- Always read the recipe completely before starting. Making sure you understand the process and have all the ingredients you need.
- Measure correctly. Using a kitchen scale (affiliate) helps with this process especially with the dry ingredients.
- Use lukewarm (not hot) water. It should feel slightly warm to the touch.
- Make sure the yeast is fresh. Expired yeast will not work as well in recipes. Check the date. If you purchase yeast in bulk, be sure to keep it in the freezer until needed. Measure out what you need and let it get to room temperature before adding it to the recipe.
- Over or under kneading the dough. This comes with practice. All the ingredients should be incorporated, and the dough should be smooth with an elastic texture.
- Proof in a warm location. The cooler it is, the longer it will take for the bread to proof. If it is too cold, it will not rise. Yeast works best at above 75ºF.
- Preheat the oven before baking. This is important. Make sure it is at the right temperature before placing the loaves into the oven.
Can I Use My Oven To Proof Bread?
On a warm day, the countertop is usually fine. If it is chilly, you can turn your oven into a proof box.
Turn on the oven light. Cover your dough and place it inside the oven. The heat from the light will help create a warm place for the dough to rise.
You can also use the boiling water method. Place the covered bowl of dough on the middle rack. Pour boiling water into a pan. Place the pan beside the bowl. Close the oven door and allow the dough to rise.
If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to replace the hot water.
Check out these olive recipes for some delicious inspiration:
Pissaladiere is an olive tapenade pizza. A French version of the Italian classic.
Cocktail party meatballs combine ground beef and olive tapenade. A crowd pleaser.
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Olive & Sun-dried Tomato Artisan Bread
- 3 ½ cups all-purpose flour (and some for dusting)
- 1 teaspoon salt
- 1 envelope of active yeast (or 2 ¼ teaspoon if in a jar)
- 1 teaspoon sugar
- 1 teaspoon dried rosemary
- 1 cup lukewarm water
- 4 tablespoon olive oil (extra for brushing)
- 4 ounces sliced black olives
- 4 ounces sun-dried tomatoes packed in oil (drained and sliced)
- 1 egg yolk (beaten)
- In a large bowl sift flour and salt.
- Add in yeast, sugar and rosemary and mix.
- In a cup mix the oil and water.
- Make a well in the centre of the flour mixture and pour in the oil/water mixture.
- Stir with a wooden spoon until dough comes together.
- Using your hands, knead until it holds together.
- Turn dough out onto a floured surface, and knead a few times.
- Flatten slightly and layer on olives and tomatoes.
- Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth.
- Shape into a ball.
- Brush bowl with oil and place dough into bowl.
- Cover with plastic or damp dish towel and let rise in a warm place for about 1 ½ hours (or until dough has doubled in size).
- Dust cookie sheet with flour, or use parchment or silicone mat.
- Turn dough onto floured counter, punch down and cut in ½.
- Shape each ½ into a round.
- Place them on the cookie sheet, and cover with plastic or damp cloth.
- Allow to rise for another 45 minutes in a warm place.
- While the dough is rising turn oven to 400º F.
- When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk.
- Bake in preheated oven for 35-40 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
- Remove from pan onto a wire rack to cool.