Black Olive & Tomato Bread is full of savoury flavour packed with pieces of olives and sun-dried tomatoes. |

Black Olive & Tomato Bread

Course: Bread
Cuisine: Canadian, Mediterranean
Keyword: Homemade Bread
Prep Time: 3 hours
Cook Time: 40 minutes
Total Time: 3 hours 40 minutes
Servings: 2 loaves
Author: Gloria | Homemade & Yummy
Black Olive & Tomato Bread is full of savoury flavour packed with pieces of olives and sun-dried tomatoes. Perfect for dipping.
Print Recipe


  • 3 1/2 cups all-purpose flour (and some for dusting)
  • 1 tsp salt
  • 1 tsp envelope of active yeast (or 2 1/2 tsp. if in a jar)
  • 1 tsp sugar
  • 1 tbsp fresh rosemary (chopped)
  • 1 cup lukewarm water (or just under)
  • 4 tbsp olive oil (extra for brushing)
  • 1 cup black olives (sliced)
  • 1 cup 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 1/2 hours (or until dough has doubled in size).
  • Dust cookie sheet with flour.
  • Turn dough onto floured counter, punch down and cut in 1/2.
  • Shape each 1/2 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 about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
  • Remove from pan onto a wire rack to cool.
  • ENJOY!!
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