freshly baked bread

freshly baked bread

I don’t know about you, but the smell of freshly baked bread is an indulgence of the highest order (next to eating said bread of course!). The making of a good loaf of bread requires a lot of practice, experience and understanding of the process of bread-making. When done right, you get a delightfully fluffy loaf that has just the right amount of chew to it with a beautiful golden crust all around.

This Mediterranean-themed flavour combination of sun-dried tomato with olives gives the bread a beautifully strong yet complementary flavour profile that makes it a specialty item in any kitchen. This type of bread would do very well in making savoury sandwiches, accompaniments for soups or my personal favourite, with a little bit of balsamic vinegar and extra virgin olive oil.

Now this is a recipe that might be difficult to master in your first go, mostly because of the different techniques that you’ll have to use to make the bread. I’ll provide a useful link at every part of the instruction that requires skills that I cannot show via a photo. I’m thinking, its time that I start a YouTube channel.

Makes 2 loaves of bread

Equipment Needed: Stand Mixer, 2 Loaf Pans (8 1/2 in. x 4 1/2 in. x 2 1/2 in.)


  • 3 cups of water
  • 3 tablespoons of butter (melted)
  • 3 tablespoons of extra virgin olive oil
  • 1/3 cup of oil-packed sun-dried tomatoes (sliced)
  • 1 can of sliced olives (375 mL, drained)
  • 2 tablespoons of quick-rise yeast
  • 1 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 5 cups of all-purpose flour
  • 2 eggs


  1. In you stand mixer bowl, put 2 1/2 cups of all-purpose flour, with your salt, sugar and yeast and mix well.
  2. Create a well in the middle of the dry ingredients
  3. Heat up your water to 135 degrees Fahrenheit with the sliced sun-dried tomatoes and mix together with your oil, butter and eggs
  4. Pour the water mixture into the flour well and mix with the paddle mixer for 6 minutes (from low speed in the beginning then to medium), until the gluten starts forming.
    gluten strands forming

    gluten strands forming

  5. Take the paddle mixer off, scrape off the excess that is stuck on the paddle.
  6. Put 1 cup of all-purpose flour in the mix and now attach the hook mixer.
  7. On a low-speed, let the hook beat for 3 minutes and then on medium-high for another 2 minutes
  8. Add 1/4 cup of flour with the mixer at low speed until the flour is well incorporated.
  9. Mix the dough at a medium speed for 30 seconds
  10. Repeat step 8 & 9 until the dough ball clings on the hook mixer in a ball like shape and cleans off the sides of the bowl.
  11. Take the dough ball onto a well floured surface and knead until the dough ball holds together (how to?)
  12. Put the dough in a bowl and cover with a moist towel and place in a room temperature spot with no draft and let it sit until it has doubled in size (1 hour should be a good point in which you check the dough)

    dough getting ready for first proofing

  13. Punch out the air trapped in the dough and take it out onto a well-floured surface.
  14. Roll out the dough to a half-inch thickness and spread the olives evenly.
  15. Take an edge of the dough and roll it up as you would a roulade and then form the dough into a ball.
  16. Split the dough into half and flatten out the dough into a loaf shape and put it into your well greased pan
  17. Cover both the loaves with a moist towel and let the second proof (tips)happen for about 25-30 minutes or until it has doubled in size
  18. Preheat the oven to 380 degrees Fahrenheit and bake for about 30-35 minutes until the bread loaf is  golden brown and it sounds hollow when you tap it.
freshly baked bread

freshly baked bread


Happy Baking!

-The Piquey Eater

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