Olive and sun-dried tomato bread

Name: Olive and sun-dried tomato bread
Yield: 2 small loaves, about 16 slices total
Cuisine: Italy
Ingredients: 500 g Strong white bread flour; 325 g Water At room temperature.; 35 g Olive oil; 8 g Fine salt; 7 g Instant dried yeast; 20 g Flour for shaping Use sparingly.; 150 g Pitted black olives Weigh after draining; pat dry and chop into 5–8 mm pieces. No wine-based flavouring.; 100 g Oil-packed sun-dried tomatoes Weigh after draining; pat dry and chop into 5–8 mm pieces. No added alcohol.

By Nepedia

Two small olive-oil loaves with black olives and sun-dried tomatoes. Drain and dry the additions before folding them through the risen dough.

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional for 15 min, then 200°C conventional
Baking time: 35–40 min
Cuisine / style: Italy

Bake both trays together for 15 minutes at 220°C; swap racks and turn trays, then bake 20–25 minutes at 200°C.

Explore variations · 2 →Jump to ingredients & method ↓

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Measurements

Olive and sun-dried tomato bread

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional for 15 min, then 200°C conventional
Baking time: 35–40 min
Cuisine / style: Italy

Bake both trays together for 15 minutes at 220°C; swap racks and turn trays, then bake 20–25 minutes at 200°C.

Italy · Olive & oregano bread

Olive and sun-dried tomato bread

Two small olive-oil loaves with black olives and sun-dried tomatoes. Drain and dry the additions before folding them through the risen dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	35 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Pitted black olives	150 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. No wine-based flavouring.
Inclusions	Oil-packed sun-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. No added alcohol.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional for 15 min, then 200°C conventional
Baking time: 35–40 min

Bake both trays together for 15 minutes at 220°C; swap racks and turn trays, then bake 20–25 minutes at 200°C.

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional for 15 min, then 200°C conventional
Plan for: 335 min total; 60 min active

Method

01 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
01 Mix KneadMix and knead the plain olive-oil dough.
02 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Ready when: The dough is aerated and roughly doubled.
02 Bulk RiseLet the dough rise until roughly doubled.
03 · Prepare and hold the measured additions
10–15 min
Use: Pitted black olives; Oil-packed sun-dried tomatoes
Drain the olives and tomatoes thoroughly, then pat them dry. Weigh the stated amounts after draining and chop into 5–8 mm pieces.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
03 Prepare AdditionsDrain, dry and chop the olives and tomatoes.
04 · Fold the additions into the risen dough
5–8 min
Use: Pitted black olives; Oil-packed sun-dried tomatoes
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
04 IncorporateFold all the additions through the risen dough.
05 · Divide and shape two loaves
8–10 min
Use: Flour for shaping
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 562.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.
Ready when: Two even rounds have room to expand on separate trays.
05 ShapeShape two small rounds on separate trays.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.
Ready when: Both loaves are puffy and a light fingertip dent returns slowly.
06 ProofProof both loaves until puffy.
07 · Score and bake
35–40 min
Use:
Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
07 BakeScore a cross and bake both trays, swapping their positions.
08 · Cool before slicing
90 min
Use:
Transfer to a rack and cool for at least 90 minutes before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.
08 CoolCool both loaves fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the dough	The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise	The dough is aerated and roughly doubled.
Prepare and hold the measured additions	The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough	The dough holds together and the additions are spread through it without a wet pocket.
Divide and shape two loaves	Two even rounds have room to expand on separate trays.
Proof and heat the oven	Both loaves are puffy and a light fingertip dent returns slowly.
Score and bake	The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing	The crumb is set and slices do not squash into a wet line.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper.	Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.	Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat, sulphites if present in tomatoes.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices show black olive and sun-dried tomato pieces in the set crumb beside one whole loaf and the cut remainder. — Olive and sun-dried tomato bread.

Recipe

Olive and sun-dried tomato bread

Two small olive-oil loaves with black olives and sun-dried tomatoes. Drain and dry the additions before folding them through the risen dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Olive oil	35 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Pitted black olives	150 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. No wine-based flavouring.
Inclusions	Oil-packed sun-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. No added alcohol.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional for 15 min, then 200°C conventional
Allow: 335 min total; 60 min active

How do I make it?

Mix and knead the dough
12–15 min
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Mix and knead the plain olive-oil dough.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Let the dough rise until roughly doubled.
Ready when: The dough is aerated and roughly doubled.
Prepare and hold the measured additions
10–15 min
Drain the olives and tomatoes thoroughly, then pat them dry. Weigh the stated amounts after draining and chop into 5–8 mm pieces.
Drain, dry and chop the olives and tomatoes.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough
5–8 min
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Fold all the additions through the risen dough.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
Divide and shape two loaves
8–10 min
Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 562.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.
Shape two small rounds on separate trays.
Ready when: Two even rounds have room to expand on separate trays.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.
Proof both loaves until puffy.
Ready when: Both loaves are puffy and a light fingertip dent returns slowly.
Score and bake
35–40 min
Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.
Score a cross and bake both trays, swapping their positions.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing
90 min
Transfer to a rack and cool for at least 90 minutes before slicing.
Cool both loaves fully before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.

Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat, sulphites if present in tomatoes.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Olive and sun-dried tomato bread at a glance

Makes: 2 small loaves, about 16 slices total
Heat: 220°C conventional for 15 min, then 200°C conventional
Baking time: 35–40 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Olive oil	35 g	7%
Fine salt	8 g	1.6%
Instant dried yeast	7 g	1.4%

Method

01 · Mix and knead the dough

02 · Let the dough rise

03 · Prepare and hold the measured additions

04 · Fold the additions into the risen dough

05 · Divide and shape two loaves

06 · Proof and heat the oven

07 · Score and bake

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Mix and knead the dough

Let the dough rise

Prepare and hold the measured additions

Fold the additions into the risen dough

Divide and shape two loaves

Proof and heat the oven

Score and bake

Cool before slicing

What can go wrong, and how can I fix it?

Olive and sun-dried tomato bread at a glance