Recipes, re-invented from cooking shows

Olive and Sun-dried Tomato Bread

Name: Olive and Sun-dried Tomato Bread
Total time: 3½ hours (mostly hands-off)

Prep. Time:

Baking Time:

Total Time:

3½ hours (mostly hands-off)

Serves:

1 large loaf (serves 8-10)

A sophisticated artisan loaf with bold flavors and perfect texture - easier than you think! Chef's Secrets Perfect Texture: The combination of bread flour and whole wheat creates structure while maintaining tenderness. The honey feeds the yeast and adds subtle sweetness that balances the briny oliv...

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Ingredients

BREAD:
3 cups (360g) bread flour
¾ cup (90g) whole wheat flour
2¼ tsp SAF red fast-action yeast (** see link to our thoughts about this yeast)
2 teaspoons Diamond Crystal kosher salt (** see why we recommend this salt in this recipe)
1 tablespoon fennel seeds, coarsely ground
1 teaspoon ground cumin
1 teaspoon sweet paprika
1¼ cups (300ml) warm water (about 100°F)
3 tablespoons extra virgin olive oil, divided
1 tablespoon honey
¾ cup (115g) olives, pitted and halved
⅓ cup (50g) oil-packed sun-dried tomatoes, chopped
2 tablespoons fresh rosemary

FINISHING:
1 tablespoon olive oil
Flaky sea salt
½ teaspoon whole fennel seeds
Freshly cracked black pepper

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Instructions

Step 1: Bloom the Yeast (5 minutes)
Combine warm water, honey, and yeast in a small bowl. Let sit until foamy, about 5 minutes. If it doesn't foam, your yeast is dead—start over with fresh yeast.

Step 2: Make the Dough (10 minutes)
In a large bowl, whisk together both flours, salt, ground fennel, cumin, and paprika. Create a well in center and pour in the yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms—it should look rough and messy.

Step 3: Knead with Confidence (8-10 minutes)
Turn onto a lightly floured surface. Knead until smooth and elastic—the dough should spring back when poked gently. Don't be afraid to add small amounts of flour if it's too sticky.
Pro tip: The dough is ready when you can stretch a small piece thin enough to see light through it without tearing.

Step 4: First Rise (1½-2 hours)
Place in an oiled bowl, cover with damp kitchen towel, and rise in a warm spot until doubled.
American hack: Turn your oven to 200°F for 1 minute, then turn off. Perfect rising temperature!

Step 5: Add the Good Stuff (5 minutes)
Punch down dough and flatten into a rectangle on floured surface. Scatter olives, sun-dried tomatoes, and thyme evenly over surface. Fold dough over ingredients and knead gently just until distributed—don't overwork or you'll break the olives.

Step 6: Shape and Final Rise (1 hour)
Shape into a rustic oval loaf and place on parchment-lined baking sheet. Cover loosely and rise until puffy and increased by 50%, about 45-60 minutes.

Step 7: Bake Like a Pro (35-40 minutes)
Preheat oven to 425°F with a metal pan on the bottom rack
Score the loaf with 3 diagonal slashes, about ½ inch deep
Brush with remaining olive oil and sprinkle with flaky salt, fennel seeds, and black pepper
Add 1 cup hot water to the metal pan (creates steam for crispy crust)
Bake 35-40 minutes until deep golden and internal temp reaches 200°F

Step 8: The Hardest Part—Wait!
Cool completely on wire rack before slicing, at least 1 hour. The bread continues cooking as it cools.

Edd

Olive Bread with Fennel and Cumin