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Olive and Tomato Bread

 Olive and Tomato Bread
This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. —Kristin Arnett, Elkhorn, Wisconsin
36 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 6 to 8 cups bread flour
  • 2 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 4 teaspoons salt
  • 3 cups water
  • 1/3 cup olive oil
  • 1 jar (8 ounces) pitted Greek olives, drained and sliced
  • 1/2 cup oil-packed sun-dried tomatoes, chopped


  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • large saucepan, heat water and oil to 120°-130°. Add to dry
  • ingredients; beat just until moistened. Stir in olives and tomatoes.
  • Stir in enough remaining flour to form a soft dough (dough will be
  • sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • thirds. Shape each portion into a loaf. Place in three greased 9-in.
  • x 5-in. loaf pans. Cover and let rise until doubled, about 45
  • minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 3 loaves (12 slices each).

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Olive and Tomato Bread (continued)

Nutritional Facts: 1 serving (1 piece) equals 109 calories, 4 g fat (trace saturated fat), 0 cholesterol, 369 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.