Olive and Sun-dried Tomato Bread
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 olives.
Flavor Building: Grinding your own fennel seeds releases essential oils for maximum impact. The paprika adds earthy depth without heat.
Mix-in Magic: Adding olives and tomatoes after the first rise prevents them from breaking down and creating dense spots.
Steam Technique: That pan of water creates the steam professional bakers use for crispy, crackling crusts.
Make-Ahead Options
Overnight rise: After shaping, refrigerate overnight and bake the next day (bring to room temp first)
Freeze ahead: Wrap cooled bread tightly and freeze up to 3 months
Prep components: Chop olives and tomatoes up to 2 days ahead
Serving Suggestions
Toasted with fresh ricotta and a drizzle of honey
Alongside soups, especially tomato or white bean
As bruschetta base with fresh tomatoes and basil
With aged cheeses and a glass of Chianti
Storage
Wrap in kitchen towel and store at room temperature up to 4 days. For longer storage, slice and freeze individual pieces.
This recipe elevates the classic with American-friendly techniques while honoring authentic Mediterranean flavors. The result is a bakery-quality loaf that's surprisingly achievable at home.
Ingredients
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.
