Olive, Basil, Sundried Tomato and Garlic Bread

No story this time. Just the simple desire to bake a good home-style bread.


  • 225 gms. all purpose flour
  • 2 tsp. dried yeast
  • 1 tsp. sugar
  • 2 tsp. olive oil
  • 2 garlic pods, finely chopped
  • a small handful of basil, roughly chopped
  • a small handful of olives, pitted and sliced
  • a small handful of sun-dried tomatoes


  1. Place the yeast and sugar in a bowl and top it with some lukewarm water (about 1/2 a cup).
  2. Place the flour in a basin or mixing bowl.
  3. Once the yeast gets frothy, pour into the basin and knead to a soft dough. Use more water if needed.
  4. Rub the salt and olive oil (or butter, if using) and knead into the dough and work until you get a soft and smooth dough with a lot of elasticity.
  5. Roll into a ball and cover with a wet tea towel. Leave in a warm place for about 15 minutes or until the dough becomes double in size.
  6. Meanwhile, chop up the garlic, basil, and olives.
  7. Knock back the dough and work in the garlic, basil, sun-dried tomatoes, and olives.
  8. Shape again and transfer to a greased and dusted baking vessel of choice. I used the removable bottom of my spring form tin.
  9. Allow to double in size again. Place in the oven at about 200 degrees for about half an hour or until aromatic and golden. And really swollen.
  10. Remove and brush lightly with olive oil.
  11. Cool completely before slicing.
  12. Enjoy with mild pastas, or simply buttered.

Other sun-dried tomato recipes:
Wholewheat and bran bread with sun-dried tomato, garlic, and rosemary

Comments (10)

  1. Rentu April 6, 2011 at 3:38 am

    hi there, nice recipe, can you let me know how do u make sundried tomatoes

  2. Saee Koranne-Khandekar April 6, 2011 at 3:58 am

    @Rentu: I simply halved a couple of cherry tomatoes and left them in the sun to dry over two to three days. Let me know how yours turn out!

  3. Sonal Vaz April 7, 2011 at 1:50 am

    always loved the idea of baking bread at home.. in my own oven.. and i guess this recipe is going to be the start. thanks. where did you get the yeast from..?

  4. Saee Koranne-Khandekar April 7, 2011 at 4:06 am

    @Sonal: In Thane, you can get fresh yeast at Sweet Corner, Gokhale Road. Else, dry yeast at any supermarket.

  5. Cynthia April 7, 2011 at 6:03 pm

    Ummmm, amazingly wonderful. So many ways to have this.

  6. Xiaolu @ 6 Bittersweets April 9, 2011 at 6:30 pm

    Oh sigh this reminds me of this amazing bread that my cafeteria at work used to make fresh daily. Definitely had olives and sun-dried tomatoes. Need to bookmark this to try :).

  7. Sharmi April 10, 2011 at 8:59 am

    that bread has all the goodies inside it! must be tasting heavenly

  8. Rentu April 20, 2011 at 10:01 pm

    me surely going to try to make sundried tomatoes, one more question

    do u use the methkoot to eat it with rice…i heard from someone so thought of asking u

  9. Saee Koranne-Khandekar April 20, 2011 at 10:43 pm

    @rentu: Metkoot is eaten with very softly cooked rice, topped with some ghee and a tiny bit of warm milk. Excellent food for young children, infants, even. And if you're feeling down!

  10. aishra August 8, 2017 at 1:23 am

    Looks quite interesting – some of your bread photographs are really out of the world. but i guess you really need a hand to get this right, not all bread tastes good. In fact, I actually like the idea of a flavoured bread rather than cake. I saw a site called http://www.snaximum.com sells some really interesting bread variations

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