Discover how to make the most delicious Tomato and Olive Bread that’s packed with bold Mediterranean flavors and a soft, fluffy interior. This rustic loaf is swirled with basil pesto, bursting with sundried tomatoes, and dotted with briny olives—perfect for sharing, toasting, or serving as part of a gourmet meal.
Whether you’re new to bread making or a seasoned baker, this flavorful bread is sure to become a favorite in your kitchen.
Why You’ll Love This Tomato and Olive Bread
Homemade bread is already a joy, but this Tomato and Olive Bread takes things to the next level with its bold Mediterranean character. Inspired by Italian antipasti and sun-drenched coastal flavors, each slice offers a perfect balance of chewy texture, rich herbs, and bursts of sweet and salty goodness.
Here’s why you’ll want to bake this bread today:
- Packed with flavor: Thanks to pesto, sundried tomatoes, and olives
- Visually stunning: A golden crust and vibrant green and red swirls inside
- Versatile: Serve it with dips, soups, or turn it into a gourmet sandwich
- Freezer-friendly: Bake once, enjoy again and again
If you love creative breads, don’t miss our Pumpkin-Shaped Bread Loaf or this Rustic Raisin and Walnut Bread.
Ingredients for Tomato and Olive Bread
This flavorful Tomato and Olive Bread uses simple pantry staples and vibrant Mediterranean ingredients. Here’s what you’ll need:
- 4 cups all-purpose flour
- 2 and 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 and 1/2 teaspoons salt
- 1 cup warm water
- 1 cup basil pesto
- 1/2 cup chopped sundried tomatoes
- 1/2 cup sliced black or green olives
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning (optional)
Tip: Use high-quality sundried tomatoes and olives to enhance the flavor of your tomato and olive bread.
How to Make Tomato and Olive Bread – Step-by-Step Guide
Step 1: Activate the Yeast
Combine warm water, sugar, and yeast in a small bowl. Stir and let it sit for 10 minutes until foamy. This step ensures the yeast is alive and ready to rise your dough.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and optional Italian seasoning.
Step 3: Combine the Dough
Pour the foamy yeast mixture, olive oil, and basil pesto into the dry ingredients. Mix until a rough dough forms.
Step 4: Knead the Dough
Transfer the dough to a floured surface. Knead for about 8 to 10 minutes until the dough becomes smooth and elastic. Kneading helps develop gluten, which gives the tomato and olive bread its chewy texture.
Step 5: Add the Tomatoes and Olives
Gently press the dough flat and sprinkle on the chopped sundried tomatoes and olives. Fold the dough and knead gently to distribute the fillings evenly.
Step 6: First Rise
Place the dough into an oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 7: Shape the Loaf
Punch the dough down to release air, shape it into a loaf, and place it into a greased loaf pan or onto a baking sheet.
Step 8: Second Rise
Let the shaped dough rise for 30 to 45 minutes until slightly puffed over the edge of the pan.
Step 9: Bake the Bread
Preheat your oven to 375 degrees Fahrenheit. Bake the tomato and olive bread for 30 to 35 minutes or until the crust is golden brown and sounds hollow when tapped.
Step 10: Cool and Slice
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it cool fully before slicing to prevent squishing the beautiful texture.
Expert Tips for Tomato and Olive Bread
- Use oil-packed sundried tomatoes for richer flavor
- Homemade pesto gives the best results, but high-quality store-bought works too
- Don’t skip the second rise—it gives the bread a softer crumb
- Brush the top with olive oil before baking for extra shine and flavor
How to Store Tomato and Olive Bread
This savory bread keeps well and can be enjoyed fresh or toasted.
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerate: Keeps up to 1 week, though the texture may change slightly
- Freeze: Slice and store in freezer bags for up to 3 months. Reheat as needed
Delicious Ways to Serve Tomato and Olive Bread
This bread’s bold flavor makes it incredibly versatile. Here are some creative serving ideas:
- With soups: Pair with tomato basil soup or creamy pumpkin bisque
- As a sandwich: Use slices for grilled cheese or caprese paninis
- On a charcuterie board: Serve with cheeses, cured meats, and tapenade
- For breakfast: Toast and top with scrambled eggs or avocado
Want to explore more savory bakes? Try this Carrot Cake Bread with Cheese Frosting or the fluffy Potato Bread Recipe.
Frequently Asked Questions About Tomato and Olive Bread
Can I use green or kalamata olives?
Absolutely. Any flavorful olive works well.
Can I add cheese to this bread?
Yes. Shredded mozzarella or parmesan complements the tomato and olive flavors beautifully.
Why didn’t my bread rise?
Check the yeast freshness and ensure the water is not too hot, which can kill the yeast.
Is this tomato and olive bread vegan?
It can be. Use a vegan-friendly pesto and check the label on your sundried tomatoes.
Helpful Links for Better Bread Baking
Here are some helpful articles to deepen your bread-baking knowledge:
Final Thoughts on This Tomato and Olive Bread Recipe
Tomato and Olive Bread is more than just a loaf—it’s a flavor experience. With just a few pantry staples and a handful of Mediterranean ingredients, you can transform your kitchen into an artisan bakery. This bread is as comforting as it is gourmet.
Whether you’re serving it at a family dinner or savoring a toasted slice with your morning coffee, one thing is certain—this tomato and olive bread will have everyone coming back for more.