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Sun-dried tomato and olive bread

A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.


  • 500g/1lb 2oz strong flour

  • 15g/½oz salt

  • 55ml/2fl oz olive oil

  • 20g/¾oz fresh yeast

  • 275ml/9fl oz water

  • 170g/6oz black Greek olives, pitted and chopped

  • 55g/2oz sun-dried tomatoes

Preparation method

  1. Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.

  2. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.

  3. Divide the dough into two and into each add half of the olives and sun-dried tomatoes.

  4. Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.

  5. Place them on a baking sheet lined with baking paper (silicone paper) and prove for 1 hour in a warm place.

  6. Bake at 220C/425F/Gas 7 for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 19 April

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

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