Irresistible Sun-Dried Tomato Olive Bread in 32 Minutes

Name: Irresistible Sun-Dried Tomato Olive Bread in 32 Minutes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Mediterranean
Ingredients: 3 cups bread flour; 1 cup warm water; 2 tsp active dry yeast; 1 tsp salt; 1 tbsp olive oil; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup Kalamata olives, pitted and chopped

Author: lia

Published: October 31, 2025

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Oh my gosh, you HAVE to try this sun-dried tomato olive bread! It’s my go-to recipe when I want something that’s bursting with flavor but still feels comforting and homemade. The first time I made it, I was skeptical—could bread really be THIS good? One bite of that golden crust with pockets of tangy sun-dried tomatoes and briny Kalamata olives, and I was hooked. Now, my family begs me to make it every weekend. It’s perfect toasted with butter for breakfast, as sandwich bread for lunch, or just torn into chunks and dipped in olive oil while it’s still warm from the oven. Trust me, once you try this Mediterranean-inspired loaf, you’ll never look at plain bread the same way again.

Ingredients for Sun-Dried Tomato Olive Bread

Here’s everything you’ll need to make this flavor-packed loaf – and yes, I’ve learned the hard way that every ingredient matters! Measure carefully for the best results:

3 cups bread flour (I always use King Arthur for consistent results)
1 cup warm water (110°F – think baby bottle temperature)
2 tsp active dry yeast (check that expiration date!)
1 tsp salt (I prefer fine sea salt)
1 tbsp good olive oil (the fruitier, the better)
½ cup sun-dried tomatoes, chopped (oil-packed give more flavor)
½ cup Kalamata olives, pitted and roughly chopped

Ingredient Notes & Substitutions

The sun-dried tomatoes and olives are the stars here – don’t skimp! If you must substitute, green olives work but will change the flavor profile. Fresh herbs like rosemary or thyme can add another dimension (try 1 tbsp chopped). For the flour, all-purpose works in a pinch, but bread flour gives better structure. And please – no jarred minced garlic like my mother-in-law once tried! It turns the bread bitter.

How to Make Sun-Dried Tomato Olive Bread

Okay, let’s get our hands dirty – literally! Making this bread isn’t complicated, but there are a few key steps you’ll want to follow closely. I’ve ruined enough loaves to know what works (and what makes doorstops). Here’s exactly how I do it:

Kneading and First Rise

After you’ve mixed all your ingredients together, turn that shaggy dough out onto a lightly floured surface. Now comes the fun part – kneading! Push the dough away with the heel of your hand, fold it back over itself, and rotate. Do this for about 10 minutes until the dough transforms from sticky mess to smooth, elastic perfection. You’ll know it’s ready when it springs back slowly when poked.

Pop it into a lightly greased bowl (I use olive oil), cover with a damp kitchen towel, and let it rise in a warm spot. My trick? The microwave with a mug of just-boiled water works wonders. In about an hour, it should double in size – don’t rush this!

Sun-Dried Tomato Olive Bread - detail 1

Shaping and Second Rise

Now for the satisfying part! Gently punch down the dough to release air pockets. Turn it out and shape it into a neat loaf that fits your greased 9×5-inch pan. Don’t worry about being too precise – rustic is charming! Cover it again and let it rise for another 30 minutes while your oven preheats. The dough should crest just above the pan’s rim when it’s ready.

Baking the Sun-Dried Tomato Olive Bread

Crank your oven to 375°F – no cheating on preheating! Slide your loaf in and resist opening the door for at least 25 minutes. When you start smelling that incredible herbal, tomatoey aroma, peek through the window. You’re waiting for a deep golden-brown crust that makes a hollow sound when tapped. Mine usually takes about 32 minutes.

Here’s the hardest part – let it cool completely on a wire rack before slicing! I know, I know… but cutting too soon makes it gummy. Worth the wait, promise!

Sun-Dried Tomato Olive Bread - detail 2

Tips for Perfect Sun-Dried Tomato Olive Bread

After burning through more batches than I’d like to admit, here are my hard-won secrets for nailing this bread every single time:

Measure flour right: Spoon it into your measuring cup and level it off – no scooping! Better yet, use a kitchen scale (360g flour = 3 cups). Too much flour makes bricks, not bread.
Yeast check: If your warm water-yeast mix doesn’t get foamy within 5-10 minutes, start over. Dead yeast means sad, flat bread. (Voice of experience here.)
Olive prep: Pat those chopped olives dry with paper towels – extra moisture throws off the dough texture. And taste one first – super briny olives might need a quick rinse.
Storage hack: Keep leftovers in a paper bag inside a plastic bag at room temp. The paper prevents sogginess while the plastic keeps it from drying out overnight.

One bonus tip? Slice and freeze individual portions – 15 seconds in the microwave revives them like magic!

Serving Suggestions for Sun-Dried Tomato Olive Bread

This bread is so versatile, I’ve lost count of all the ways I’ve served it! My absolute favorite? Thick slices toasted and dipped in a bowl of warm tomato basil soup – it’s like a Mediterranean hug. For appetizers, pair it with creamy burrata drizzled with balsamic glaze. Or go simple: tear off chunks and dunk them in a fruity olive oil sprinkled with za’atar. Trust me, your cheese board will thank you too – it’s amazing with aged gouda or tangy goat cheese!

Storing and Reheating

Listen, I’ve made every bread storage mistake in the book – from leaving loaves uncovered overnight (hello, hockey puck!) to freezing slices without wrapping (freezer burn city). Here’s how I keep my sun-dried tomato olive bread tasting fresh:

Room temp: Wrap cooled bread tightly in foil or beeswax wrap. It’ll stay perfect for 2-3 days stored in a bread box or cool pantry. That crust stays crispier than plastic!
Freezing: Slice first (so you can grab single pieces), then double-wrap in plastic and foil. Label with date – it keeps beautifully for up to 3 months. Thaw slices right in the toaster!
Reviving stale bread: Don’t toss it! Sprinkle slices lightly with water and pop in a 350°F oven for 5 minutes. Or make killer croutons – cube it, toss with olive oil, and toast until golden.

Pro tip: If your loaf develops spots (rare but happens), just trim that part off – the rest is still delicious!

Sun-Dried Tomato Olive Bread FAQs

Can I use fresh tomatoes instead of sun-dried?
Nope, fresh tomatoes add too much moisture and make the bread soggy. Sun-dried tomatoes give concentrated flavor without messing up the dough. Trust me, I’ve tried – stick with sun-dried!

Why is my bread dense?
Probably underproofed or over-floured. Let the dough rise fully (it should double in size) and measure flour carefully. Too much flour or not enough rising time turns it into a brick. Be patient – good bread takes time!

Can I use whole wheat flour?
Yes, but swap only half the bread flour for whole wheat. All whole wheat makes it too heavy. I’ve found a 50/50 mix gives a nice texture while adding some whole-grain goodness.

Can I omit the olives?
Sure, but you’ll lose that briny kick! If you’re not an olive fan, try capers or artichoke hearts for a similar tang. Or just double the sun-dried tomatoes – it’ll still be delicious!

Nutritional Information

Here’s the approximate nutrition per slice (based on cutting the loaf into 12 generous pieces):

Calories: 150
Fat: 5g (1g saturated)
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Sodium: 200mg

Remember, these numbers can vary depending on your exact ingredients – especially if you use oil-packed vs dry sun-dried tomatoes, or different olive varieties. I always say homemade bread is about joy first, numbers second!

Sun-Dried Tomato Olive Bread - detail 3

So, what are you waiting for? Grab that apron and get baking! I promise this sun-dried tomato olive bread will become your new kitchen obsession. Whether you’re a bread-making pro or a total beginner, this recipe is forgiving, delicious, and so rewarding. And hey, when you pull that golden loaf out of the oven, don’t forget to snap a pic and share your results in the comments – I’d love to hear how it turned out! Trust me, once you taste that first warm slice, you’ll be hooked. Happy baking! You can find more delicious recipes on our Pinterest page.