Olive Tomato Bread Recipe

Activate yeast and mix

In a large mixing bowl (or bowl of a stand mixer), combine the warm water, sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. Add 2 tablespoons olive oil and 2 cups of the flour; stir or use dough hook to combine into a shaggy batter.

Form dough

Add the remaining flour (about 2.5 cups) and the 2 teaspoons salt to the bowl. If using a stand mixer, mix on low with the dough hook until a cohesive dough forms, 3-5 minutes. If mixing by hand, turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a large bowl with a little olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes (time will vary with room temperature).

Prepare tomatoes and mix-ins

While the dough rises, drain and finely chop the sun-dried tomatoes and coarsely chop the olives. Core and seed the roma tomatoes: cut in half, scoop out seeds, then finely dice. Place chopped fresh tomatoes in a small sieve over a bowl and let drain 10–15 minutes so excess juice collects; gently press to remove extra moisture. Combine drained fresh tomatoes, sun-dried tomatoes, chopped olives, minced garlic, sliced basil, 1/2 teaspoon sea salt, 1 teaspoon black pepper and crushed red pepper flakes in a medium bowl. Taste and adjust seasoning; set aside.

Optional reduce moisture

If the tomato mixture is still quite moist, briefly sauté it in 1 teaspoon olive oil over medium heat for 2–3 minutes to evaporate excess liquid and concentrate flavors; cool to room temperature before adding to dough. This step helps prevent a soggy crumb.

Incorporate mix-ins

Turn the risen dough out onto a lightly floured surface. Gently flatten to a rectangle about 10x12 inches. Evenly distribute the tomato-olive mixture over the dough, leaving a 1-inch border. If using grated cheese, sprinkle it evenly over the mixture. Fold the dough over the filling like an envelope: fold one long side toward center, then fold the opposite side over it, pressing gently to seal. Turn the dough 90° and repeat once more so the mix-ins are distributed in layers. Lightly knead 4–6 times to incorporate, taking care not to overwork and smash all the pieces.

Shape the loaf

Shape the dough into a tight loaf or boule: for a loaf, roll into a cylinder about 9–10 inches long, pinching seams closed; for a boule, tuck edges under to create surface tension. Place shaped dough seam-side down on a parchment-lined baking sheet or in a lightly oiled loaf pan. Lightly brush the top with 1 tablespoon olive oil. Cover loosely with plastic wrap or a towel and let rise for 35–45 minutes until puffy (not necessarily doubled).

Preheat oven and prepare steam

About 20 minutes into the second rise, preheat the oven to 425°F (220°C). Place a shallow metal baking pan on the bottom rack to create steam during the first part of baking.

Score and bake

Just before baking, use a sharp serrated knife or lame to make 2–3 shallow diagonal slashes across the top of the loaf. Slide the parchment with the loaf onto the center rack and carefully pour 1 cup of hot water into the preheated shallow pan to create steam; quickly close the oven door. Bake 20 minutes at 425°F (220°C), then reduce temperature to 375°F (190°C), remove the steam pan, and bake an additional 18–25 minutes until the crust is deep golden and an instant-read thermometer in the center reads 200–205°F (93–96°C).

Cool and finish

Remove the bread from the oven and immediately brush the top with a little more olive oil and sprinkle the coarse sea salt and (optional) grated Parmesan. Transfer the loaf to a wire rack and cool at least 30 minutes before slicing to allow crumb to set. Serve at room temperature.