Olive and Sun-Dried Tomato Loaf

• 3 cups bread flour
• 1 1/2 cups lukewarm water
• 1/4 cup olive oil
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1/2 cup pitted green olives, chopped
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh parsley, chopped

Steps

1. 1 In a large bowl, combine lukewarm water, yeast, and sugar. Let sit until frothy.
2. 2 Add olive oil and salt to the yeast mixture and stir.
3. 3 Gradually add flour, stirring until a shaggy dough forms.
4. 4 Knead in olives, sun-dried tomatoes, and parsley.
5. 5 Turn dough onto a floured surface and knead for 8-10 minutes until smooth.
6. 6 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
7. 7 Preheat oven to 375°F (190°C).
8. 8 Shape dough into a loaf and place on a parchment-lined baking sheet.
9. 9 Bake for 35 minutes or until golden brown and sounds hollow when tapped.
10. 10 Let cool on a wire rack before slicing.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet

Variations

• Add a handful of grated Parmesan cheese for a cheesy twist.

Substitutions

• Use kalamata olives instead of green olives for a different flavor profile.
• Substitute whole wheat flour for 1 cup of bread flour for a nuttier taste.

Pairings

• Italian wine like a robust Chianti
• Fresh mozzarella and basil salad

Nutrition

Tips

• For extra flavor, toast the chopped olives and sun-dried tomatoes in a pan before adding to the dough.

Storage

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in a toaster or oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a preheated oven.

Serving Suggestions

• Serve with a drizzle of olive oil and balsamic glaze.
• Pair with antipasto platters or hearty soups.

FAQ