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April 19, 2021

Sun-dried Tomato and Olive Bread – Bring the soup!

Posted on July 14, 2014 by in baked goods

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Sun-dried tomato

Sun-dried tomato and olive bread with lashings of farm fresh butter – carb heaven, is all I can say!

Sun-dried tomato is a very prominent flavor and I usually pair it with subtle flavors such as Labneh which is a light yogurt based cheese. In this easy Chicken Bake with Sun-dried tomato scones, they add a lovely Mediterranean feel to a weeknight classic and they also add loads of flavor to vegetarian meals! Imagine stuffing a beetroot with feta, almonds and sun-dried tomato – yes, it is delicious!

It is so simple to make your own sun-dried tomatoes, obviously not this time of the year when it is raining every second day, but in summer, it will be done in 4-8 days. Basically the tomatoes are cut in half and laid out in the sun until they are dry. What makes sun-drying so amazing is that the tomatoes do not lose any nutritional value! So if you have an abundant tomato harvest, dry them, 8 – 12kg fresh tomatoes will give you more or less 1 kg of sun-dried tomatoes to use when they are no longer in season! To use the sun-dried tomatoes, you simple soak it in warm water until soft and use in your recipes. Otherwise, keep them in a jar of olive oil, flavored with rosemary, peppercorns and/or garlic!

sun-dried tomato

We invited friends for a soup and bread evening and my contribution was bread and a pot of Butternut Soup! My butternut soup is good, so no need to fiddle with the recipe, but I wanted to make an interesting bread, not just the ordinary! It was then that I spotted the olives and sun-dried tomatoes!

You can do the bread as a standard loaf in a loaf tin or you can plait it for an interesting presentation! Here goes!

sun-dried tomato

Sun-dried Tomato and Olive Bread

makes 3 plaited loaves or 2 standard loaves


1 kg cake or bread flour

10 g Instant yeast

80 ml olive oil

5 ml salt

5 ml sugar

+- 1 liter of lukewarm water

125 ml pitted Olyfberg Black Mission Olives

200 ml chopped sun-dried tomatoes

1 bulb garlic – roasted until soft and chopped

a few sprigs fresh rosemary


Place the flour, salt, sugar and yeast in your mixer’s bowl with a dough hook attachment. Add the chopped olives, sun-dried tomato and garlic and mix. Mix the olive oil and water and while the machine is running slowly add the water until the dough comes together in a soft workable consistency. Knead the dough with the machine for about 8 – 10 minutes. Remove the hook from the dough and keep the dough covered(with plastic wrap)  in a warm spot and allow to rise. Once the dough has doubled in size, make 9 balls and roll each ball out to about 20 cm in length. Use water to bind the points of the three strands and then plait them, using water again to bring the tips together at the end. Place on a baking sheet, lined with baking paper and allow to rise again for about 10-15 minutes.

Preheat oven to 180 C. Place the baking sheet in the oven and bake for 35 – 40 minutes or until bread sounds hollow when tapped. Serve alongside a delicious pot of soup!

sun-dried tomato

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