Description
Sun-Dried Tomato Olive Bread is a flavorful, savory bread perfect for sandwiches or as a side dish. It combines the rich taste of sun-dried tomatoes and the briny flavor of olives.
Ingredients
Scale
- 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
Instructions
- In a bowl, dissolve yeast in warm water and let sit for 5 minutes.
- Add flour, salt, olive oil, sun-dried tomatoes, and olives to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes until golden brown.
- Cool the bread on a wire rack before slicing.
Notes
- Use a kitchen scale to measure ingredients for accuracy.
- Add herbs like rosemary or thyme for extra flavor.
- Store the bread in an airtight container to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg