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Olive & Sun-dried Tomato Artisan Bread
Course:
Bread
Cuisine:
Canadian, Mediterranean
Prep Time:
30
minutes
minutes
Cook Time:
40
minutes
minutes
Proofing/Rising Time:
2
hours
hours
15
minutes
minutes
Total Time:
3
hours
hours
25
minutes
minutes
Servings:
20
servings
Calories:
130
kcal
Author:
Gloria Duggan | Homemade & Yummy
This easy to make Mediterranean olive bread also combines sun-dried tomatoes and some dried rosemary. Crusty artisan bread made from scratch. This recipe makes 2 loaves.
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Ingredients
3 ½
cups
all-purpose flour
(and some for dusting)
1
teaspoons
salt
1
envelope of active yeast
(or 2 ¼ tsp. if in a jar)
1
teaspoons
sugar
1
teaspoons
dried rosemary
1
cup
lukewarm water
4
tablespoons
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)
Instructions
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.
ENJOY!!
Video
Notes
To cut down on some salt, you can rinse the olives under cold water and pat dry before using them in the recipe.
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Nutrition
Calories:
130
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
237
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
110
IU
|
Vitamin C:
6
mg
|
Calcium:
11
mg
|
Iron:
1
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.