sun-dried tomato olive bread has saved my brunches, potlucks, even boring soup nights (ugh, you know those winter ones). Ever been in that “should I bake my own bread” mood, but then you freeze up at the flour aisle? That’s me. This recipe, though, is one of those things I keep coming back to, like an old flannel hoodie. If you’ve dabbled in Mediterranean flavors—oh, yum—think Kalamata olives, or maybe you remember my Mediterranean egg muffins with sun-dried tomatoes and kalamata olives, you’ll get why this bread is the main event. Take a deep breath. We’re diving in, and you don’t even need to be a bread wizard for this one. 
Artisan Bread Ingredients
Don’t get scared. The ingredients for this Mediterranean sun-dried tomato & olive bread are pantry-level simple, and honestly, I skip any extras if I’m out. Purists, turn away.
Here’s your list:
- 3 cups plain flour (don’t overthink—white, whole wheat, either floats)
- 1 teaspoon salt
- 1 teaspoon sugar (optional but dang, it helps)
- 2 teaspoons instant yeast (the kind you don’t have to bubble up—lazy, I know)
- 1 cup warm water (NOT hot, unless you enjoy eating bricks)
- 1/3 cup sun-dried tomatoes, chopped (oil-packed ones are ace)
- 1/2 cup pitted black olives, chopped (Kalamata? Go wild)
- 2 tablespoons olive oil
Okay. That’s it. You could get fancy (a bit of fresh rosemary? A sprinkle of chili?) but it’s not necessary for comfort-style bread. If you’ve forgotten yeast in the cart before, just tuck this recipe away for next time you’re overstocked on sundried tomatoes. 
Making Olive and Tomato Bread From Scratch
Let’s talk about making this bread. No bread maker required. I’ll warn you, you’ll get dough on your hands but… worth it.
Start with a big mixing bowl. Toss in the flour, salt, sugar, and instant yeast. Give it a rough stir. Don’t get fussy—just blend dry stuff. Slide in those chopped sun-dried tomatoes and olives next. Avoid snacking on half the olives before they go in (harder than you think).
Here’s where it kind of feels like a science experiment: pour in the warm water and olive oil. Use your hands (or a wooden spoon if you like less of a mess) to bring it together. Sticky? Yes. Not pretty? Correct.
Once it resembles a shaggy ball (awkward, but you’ll know), plop it out onto a lightly floured board. Knead for about five minutes—think of it as mild cardio. Sticky dough is normal. If it’s soup, sprinkle a bit more flour.
Tuck the dough ball in a clean bowl, cover with a cloth, and let it sit somewhere warm for an hour. Your kitchen will start to smell unreal. When it’s about doubled in size, punch it down. (My favorite part, honestly.)
Roll the dough into a loaf shape, drop it into a greased tin, and let it chill again for 30 minutes. Heat your oven to 220°C (425°F). Bake for 25–30 mins till it’s golden with a hollow thump. That’s your cue.
“The first time I baked this, the whole house smelled like Italy. My kids devoured half the loaf before it even cooled!”
Tips and Suggestions
Alright. Real talk. Baking artisan bread at home is not as hard as folks (or Internet recipe videos) make it sound. The secrets are obvious once you try once or twice.
First up: Don’t go wild with the olives. Too many and it’s a soggy mess. The same goes for your sun-dried tomatoes—packed in oil is great, but pat ’em dry or you’ll get puddles in your loaf.
If you want extra crunch, sprinkle a little coarse salt or rosemary on top before baking. Also, don’t fear sticky dough. That means the crumb will be lovely—promise.
Oh, and if you’re feeling lazy, try making this in a cast iron skillet. Comes out kind of rustic, which I secretly prefer anyway.
The bread is best warm, slathered with butter (duh). Sometimes I make sandwiches—usually with leftover roasted veggies. My neighbor slathers labneh on slices—I might just steal that idea for good.
Bakers, if you mess up the first time, nobody will know. Just call it “rustic.” Or if you want a quick alternative, my 10-minute stovetop bread the ultimate quick flatbread recipe is wicked easy.
How to store the Sun-Dried Tomato Olive Bread
I always get asked this, probably because homemade bread gets devoured so fast at my place the question barely matters! But, just in case—
Keep the Mediterranean sun-dried tomato & olive bread wrapped in a clean tea towel, then pop it in a paper bag. Not plastic. Plastic is the enemy here (sorry, not sorry). The crust will stay crusty this way, for maybe two days, max.
If it starts to feel a little stale on Day 2 or 3, toast it up. Makes the best croutons, by the way. Or sop up soup with it—suddenly, boring leftovers are less sad.
Couple more notes: You can actually freeze half the loaf. Once cooled, cut it in thick slices, wrap in foil, and freeze. That’s your “save me from bad grocery bread” move for any future weeknight dinner.
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More Easy Bread Recipes
Honestly, after you ace this Mediterranean sun-dried tomato & olive bread recipe, you’ll wanna try other quick breads too. There’s a world of speedy breads, I promise. If you like experimenting or need a standby for crazy weeknights:
- Check out my 10-minute stovetop bread the ultimate quick flatbread recipe for those “oops, no time for oven” moments.
- Oh, and my lentil bread with marinated tomatoes is surprisingly filling and gluten-free!
- For those who like it ultra easy, three-ingredient quick flatbread an easy homemade bread alternative makes dinner doable.
- And, if you’re craving the real Mediterranean bakery vibe? Try making stuffed chicken breast with mozzarella and sun-dried tomatoes on the side. It’s like café food but at your kitchen table.
There—told you I’m obsessed. Try as many as you want (or none). Just don’t let your oven gather dust.
Common Questions
Can I use green olives instead of black?
You totally can. It’ll taste different, a little sharper, but still very good.
Is it okay to use sun-dried tomatoes not packed in oil?
Yep. Just soak ‘em in hot water for about five minutes and chop, or the bread might turn out tough.
What if I have no loaf tin?
Nope, not a problem. Shape it into a ball and bake it on parchment on a tray. It’ll look more “artisan,” and everyone will be impressed.
Help, my dough is sticky—too sticky. What now?
Sprinkle a tiny bit more flour, but not loads. Sticky just means it won’t be dry (which is what you want).
How do I know the bread’s actually done?
Give it a thump on the bottom. If it sounds hollow, you’re golden. If not, bake a bit longer.
Wrapping Up
Alright, if you’re still with me, you seriously owe it to yourself to make a loaf of Mediterranean sun-dried tomato & olive bread. I promise, it’ll make you feel like an artisan—even if your dough looks goofy before baking. And for a bit more brick-oven inspiration, check out this fantastic recipe for Sun-dried Tomato and Olive Artisan Bread | Homemade & Yummy. If you’ve got tricks, tips, or weird things you dip this bread in, comment below because I’m always hungry for new ideas. Happy baking!