Ingredients
- 1 cup warm tomato juice (70° to 80°)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 2 teaspoons brown sugar
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2-3/4 cups bread flour
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 cup chopped oil-packed sun-dried tomatoes, well-drained
- 1/2 cup chopped pitted Greek olives, well-drained
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