Olive & Sun-dried Tomato Artisan Bread

Name: Olive & Sun-dried Tomato Artisan Bread
Prep time: 30 min
Cook time: 40 min
Total time: 205 min
Ingredients: 3 ½ cups all-purpose flour ((and some for dusting)); 1 tsp salt; 1 envelope of active yeast ((or 2 ¼ tsp. if in a jar)); 1 tsp sugar; 1 tsp dried rosemary; 1 cup lukewarm water; 4 tbsp 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))

February 9, 2021 *Updated* February 9, 2021 / By: Gloria Duggan | Homemade & Yummy 82 Comments

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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.

Fresh baked olive and tomato bread on a cooling rack

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.

Sun-dried tomatoes and black olives in bowls

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.

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:

bread
flour
yeast
water
oil
salt
sugar
egg

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)

Collage for steps for making bread dough

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

Collage steps for kneading and forming tomato olive bread

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)

Collage steps for baking artisan olive bread

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
Bake

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.

Black Olive and Tomato bread fresh out of the oven

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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