Olive Tomato Bread Recipe

Activate yeast & mix

In a large mixing bowl (or bowl of a stand mixer), combine warm water and honey. Sprinkle the instant yeast over the water, stir briefly, and let sit 2–3 minutes until the surface becomes slightly foamy. Add 2 tablespoons of the olive oil and half of the flour (about 2 cups), then stir to combine into a shaggy batter.

Add remaining ingredients

Add remaining flour and the sea salt. If using a stand mixer, attach the dough hook and mix on low-medium for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour; it should be soft but not dry.

First rise

Lightly coat a clean bowl with 1 teaspoon olive oil. Place the dough ball in the bowl, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

While the dough rises, prepare the tomato mixture. In a small skillet over medium heat, warm 1½ tablespoons olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add chopped sun-dried tomatoes, diced fresh tomatoes, tomato paste, dried oregano, red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Cook 3–4 minutes, stirring, until fresh tomatoes soften and mixture is thickened. Remove from heat and let cool to room temperature (about 15–20 minutes). Taste and adjust seasoning.

Once dough has doubled, gently deflate on a lightly floured surface. Roll or stretch dough into a rectangle about 12 x 16 inches (or shape into a free-form oval) to a thickness of roughly 1/2 inch.

Spread the cooled tomato mixture evenly over the dough, leaving a 1/2-inch border around the edges. Scatter chopped Kalamata and green olives evenly over the tomato layer. Sprinkle the crumbled feta (or grated parmesan) evenly, then scatter sliced basil on top.

Starting at one long edge, gently roll the dough up (for a rolled loaf) or fold the edges toward the center to make a filled batard. Alternatively, for a focaccia-style flat bread, simply leave it as a flat rectangle and press gently so toppings settle into the dough. Place the shaped loaf or flat bread onto a parchment-lined baking sheet dusted with cornmeal or flour. If shaping a loaf, seam-side down.

Cover the shaped dough loosely with plastic wrap or a clean towel and let rest for 30–40 minutes until slightly puffy.

About 20 minutes before baking, preheat the oven to 425°F (220°C). If using a baking stone, place it in the oven while preheating. Place an oven rack in the middle position.

Brush the top of the dough with 1 tablespoon olive oil and sprinkle with coarse sea salt. If baking a flat-style loaf, you can also drizzle an extra 1 teaspoon oil in a few places for shine.

Bake in the preheated oven 20–28 minutes for a flat loaf or 30–35 minutes for a rolled loaf, until crust is golden brown and internal temperature reaches about 200°F (93°C). Rotate the pan halfway through baking for even color.

Remove from oven and transfer to a wire rack. Let the bread rest 20–30 minutes before slicing to allow crumb to set.

Slice and serve warm or at room temperature. Leftover bread stores wrapped at room temperature up to 2 days or refrigerated up to 4 days; refresh in a 350°F (175°C) oven for 8–10 minutes before serving.