basil, olive + sun-dried tomato bread
So here’s something I don’t so much love about pregnancy: um, NIGHTMARES.
I’m serious. Apparently this is a thing that can happen when you’re with child — something that’s been happening to me nightly, if not twice nightly. You get these crazy, vivid, out-of-control dreams-slash-nightmares and the worst part is? You can’t do a thing about it. You just have to ride it out.
Which means I’ll be spending a lot of time every night with zombies in my attic and murderers trying to decapitate my husband and/or cat and waking up a sweaty mess with my arms clutching my sides like I’m hugging myself in fear. Fear of the zombies, that is.
The last couple of nights have been a little better — as in, I have more stress dreams than dreams of the undead — and I have decided to credit it to this bread. Because after I made this bread, the zombies went away. Ergo, I’m making and eating this bread every day henceforth until May. And then I might even keep eating it afterwards. Just to be extra-safe, you know.
But I digress, because we’re really all here to ogle over this bread and all its delicious qualities, of which there are many. Take, for example, the chopped sun-dried tomatoes, which are sweet but tangy and oh-so-tasty both in bread and on the side. Or, the salty kalamata olives tucked inside the loaf. Or the chopped basil, which gives the loaf just enough added oomph in flavor and brightness that you can’t help but feel like birds are actually chirping outside and springtime is just around the corner. Chyeah. This bread is pretty magical.
And because of those aforementioned magical qualities, I’ve been eating this bread round the clock as any and all meals — toast topped with an egg for breakfast; veggie sandwich bliss for lunch; cheesy and/or garlic toast with pasta for dinner. Oh, and don’t forget the snacktime ritual, which is basically just ripping off pieces of the bread and eating them plain, or when I’m feeling less like a cavewoman, toasting a slice or two and slathering it with butter. It should come as no surprise that I’ve added a few extra snacktimes into my day just for this bread.
So I’m just going to sit here and eat my basil, olive and sun-dried tomato bread all day, every day, until the nightmares go away, mmk? I suggest you follow suit — except hopefully without all the zombies.
Basil, Olive and Sun-Dried Tomato Bread
- Prep Time: 3 hours 30 mins
- Cook Time: 30 mins
- Total Time: 4 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/3 cups warm water (110–115 degrees F), divided
- 1 cup unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 to 1 3/4 cups bread flour (or more all-purpose flour)
- 1 1/2 teaspoons salt
- 1/3 cup sun-dried tomatoes in olive oil, drained, chopped and patted dry
- 1/3 cup pitted kalamata olives, quartered and patted dry
- 2 tablespoons chopped fresh basil
- Olive oil, for brushing
Instructions
- In a large bowl or bowl of a stand mixer, combine yeast, sugar and 1/3 cup warm water. Let sit 10 minutes until foamy (if it doesn’t foam up, discard and try again).
- Add remaining 1 cup water, all-purpose flour, cornmeal, 1 1/2 cups bread flour and the salt; stir to form a dough.
- Knead dough on a lightly floured surface 10 minutes, adding more flour as needed to make a smooth, soft, elastic and only slightly sticky dough OR knead 5 minutes in stand mixer with dough hook attachment on medium speed, adding more flour as needed to make a smooth, soft, elastic and only slightly sticky dough.
- By hand, carefully knead in sun-dried tomatoes, olives and basil until evenly distributed throughout dough. Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place 1 to 1 1/2 hours until doubled.
- When dough is doubled, line a baking sheet with parchment paper and sprinkle lightly with flour. Punch down dough and transfer to baking sheet.
- Gently pat dough into a 10-by-8-inch oval. Fold one long side up and over to the center; press edge into center of dough to adhere. Fold other long side up and over to the center; press edge into center of dough to adhere. Pinch and press ends of dough to form points (so the dough almost looks like a large football).
- Cover with lightly greased plastic wrap and let rise in a warm place 45 minutes to 1 hour until doubled.
- Heat oven to 400 degrees F. Uncover dough and brush lightly with oil. Bake 30 to 40 minutes until loaf is golden brown and sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing.
Disclosure: This post contains an affiliate link.
This looks heavenly!! I want to rip some off, slather it in butter and devour. Also, absolutely adore how you photographed this with the chalkboard – too cute! Pinned.
I’m LOVING this – and the photos! Looks amazing, so many great flavors.
So, last week I had TWO nightmares that I was pregnant and couldn’t go on an upcoming trip. I can’t even imagine how out of control things will be if/when I’m ACTUALLY pregnant. I better keep this bread around for comfort! (It’s gorgeous, PS)
This is an odd thing to say but: you make the BEST bread loaf shapes I’ve ever seen!
This is one gorgeous loaf of bread.lives and sun-dried tomatoes together are a great match and basil anything is always good!
WHOA!! This sounds like a flavor punch!
Every time you make bread, I am left staring at the screen wanting more. Gosh I am so afraid to make bread. I need to stop saying that and just do it!
Aww man!! This is filled with so much goodness!
My sister had the same problem when she was pregnant; do not worry hers went away a month. I am sure yours will got away soon.
However I am going to be dreaming of this loaf.So pretty and the flavors are so punchy it is hard not to love it.
Girl, those pregnancy nightmares are the worst! This bread looks amazing, and I love the cute chalkboard!
Spending the night running away from axe murderers or being stressed out is no fun at all. I hope you start having restful sleeps and that the nightmares disappear! This bread is delicious! I can just imagine biting into a slice of sun-dried tomato-y, olive-y tastiness! I’d be slathering butter all over this baby doll!
beautiful bread!! i didn’t realize pregnancy + nightmares were a thing, but i guess that makes sense ’cause your body is like ‘you’re about to be a mother!’ and maybe your senses are all like ‘omg’ whacked out and worried all the time. haha i talk like i’m a doctor..honestly, i hope it stops for you!! nightmares are so terrifying!
Gaaahhhh….nightmares are the worst! Sorry friend…hope they go away soon. On a happier note – this bread! I want to rip off a big, honkin piece and dip it in some lightly salted olive oil.
Rachel — It’s seriously the best thing ever with butter… do it! Thanks for pinning!
Ali — Thank you so much!
Erin — How crazy! This bread will calm you, I promise. 😉
Marissa — Oh, thank you so much! That makes me smile. 🙂
Tieghan — Thanks, friend!
Steph — It totally is (in the best way). 🙂 Thanks!
Jocelyn — Definitely just do it! You never know until you try (but I know you can totally do it :)).
Katrina — Thank you!
Belinda — That is SO good to know. I’d rather be dreaming about this bread, too. 🙂
Jessica — Right? I’m so ready for them to go away (the nightmares, that is… the bread can stay :)). Thanks, love!
Julia — Thanks! I hope they go away soon, too… so I can have more dreams of slathering this loaf in butter.
Julie — Thanks! And haha, you’re actually totally right — they say it’s like your body’s way of preparing for a big change. But I’d like to prepare for it without murderers and zombies, thankyouverymuch. 😉
Kelli — Oooooh, lightly salted olive oil, YES. Thanks, friend!
This sound wonderful, I love this combo so so much!
I had crazy nightmares and bizarre dreams when I was pregnant too 🙂 It will pass! But I know they’re miserable!
I’m so sorry to hear about the nightmares. I had them too, with both my boys.. It has to be something with all those hormones run amok.. Really awful, but if this bread does the trick for you that’s fantastic! Such a gorgeous loaf, it would be hard for me not to devour it all in one sitting!
I didn’t know pregnant women had nightmares. How terrible! Carbs cure all kinds of ills!
Totally love the flavours in this and the Mediterranean vibe you got going on here. Perfect! I hope the better sleep continues for you : )
Such a gorgeous loaf of bread! Love the idea of making a veggie sandwich with it!
Scrumptious Bread! I can just imagine the irresistible aromas as the bread bakes!
I love sun dried tomatoes, this bread looks so good (and makes me wish I had a lot more time to bake savory breads!).
Alaina — Hey, so long as I know they’ll pass I’m OK with it. This bread is helping, too. 🙂 Thanks!
Maria — It’s OK, at least I know it won’t last forever. 🙂 Thanks dear!
Laura — Ugh, it’s no picnic! But thank goodness for carbs. 🙂
Kathryn — Thanks, friend!
Jessica — Oh, it makes the BEST veggie sandwiches. 🙂 Thanks, friend!
Deb — My kitchen smelled pretty darn amazing. 🙂 Thanks!
Laura — You should definitely keep this bread in mind for a free day (which I hope you can get soon!) — it’s worth the wait.
Girl the nightmares!!! I dreamt I was being chased by my old gym teacher the whole time I was pregnant with my son.. Like chased!! Seriously..no joke.. true story. They go away, I promise. In the meantime you’ve got this drool worthy bread to make it all better. 🙂
This bread is so beautiful!! I can’t stop staring. I hope the nightmares stop soon. One of my girlfriends is in her first trimester and gets them too…and it’s zombies and people chasing her kind as well. Luckily I have terrible sleeping habits and have been distracting her at 2am with blogging stories when she is wide awake from them.
Sun-dried tomatoes are yummy on bread!
I love your chalkboard pictures, they’re adorable! You should do more!
I have been thinking about this bread all day. The only thing I love more than homemade bread is Mexican food.
I want to make a witty comment but literally all I can think is….BREAD GIMME. Must be what the zombies are thinking, too.
Scary! I HATE nightmares! But glad this bread gave you a little bit of peace. I can’t get over how good this not only looks, but sounds. You had me at bread + sun-dried tomato + olive + basil.
Yikes, pregnancy nightmares are the worst, hope they go away for you soon Steph! This is a beautiful looking bread – loving the sun-dried tomatoes, olives and basil in here 🙂
I love this bread! Seriously trying this out!
About the nightmares, I know how you feel, gosh pregnancy is just so hard for so many reasons!!
Erika — Ack, that sounds terrifying! Thank God they go away, haha.
Zainab — Aw, you’re such a good friend! I just wake up my husband to annoy him about it. 😉
Kira — They totally are! Thanks!
Mimi — Thanks! I think I definitely will. 🙂
Meagan — Ugh, YES. Mexican food and this bread specifically might be weird together, but I am so with you on that. 🙂 Thanks, friend!
Stephie — It’s true. The cure to a zombie apocalypse, clearly, is bread.
Nicole — Thanks, dear! 🙂
Kelly — Thanks, friend!
Layla — It totally is! But at least it’s all worth it, and I have bread to console me in the meantime. 🙂 Thanks!
This looks so good. Kalamata olives are my jam, and they look so wonderful in this bread!
In my second trimester I had some crazy crazy nightmares!! Oh the things we go through during pregnancy. This bread is beautiful–love the flavors.
i had olive bread at a restaurant once and it was delicious. this sounds great!
Oh I love this bread. It’s so pretty!
What a delight…all my favorite flavors in one slice! I can dip this in olive oil and eat all day long…:)ela
How beautiful of bread is this? I love the lovely flavors of basil and sun dried tomato… fabulous combination, like a match made in heaven. I bet these are great in this bread. Lovely work!
Alexe — Thanks, dear! My heart goes pitter-patter for kalamata olives, too. 🙂
Julia — Right? Things I never knew were a part of it. Oh well… at least we have carbs. 🙂
Dina — Olives and bread are a seriously good combo! Thanks!
Rina — Thank you!
Ela — I’ve been tempted to do so daily. 😉 Thanks!
Kammie — Thank you so much!
this bread looks so pretty! i bet it tastes great too!
Well, doesn’t this sound and look unbelievably tasty and perfect! 🙂
http://www.prettybitchescancooktoo.com
Sarah and Arkadi — Thanks!
Tamara — Thank you so much!
I already have pretty vivid dreams so I am definitely concerned about what will happen while I’m with child. Yikes. Obviously I’ll need to be making a TON of this bread since it seems to ward off any evil thoughts. Those mix-ins are so fun!
I have recently started baking bread. I have been making cakes, cookies and muffins for a long time plus the occasional soda bread and all kinds of Indian flatbreads, but never tried “yeast” bread until last month, and now I am addicted to baking them. This has been the best bread I’ve baked so far (of the eight different types I have tried). I didn’t have olives, so I just added some thyme instead. I will let you know how it tastes with olives when I make it again. Thank you so much for sharing the recipe!
Bhadkeelii Billi — That’s so great! I’m so glad you enjoyed this bread. You’ll love it with the olives — so flavorful. Thanks for sharing your story! 🙂
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what happens if you let the bread proof longer than what your recipe calls for? i started mine too late and have to leave for class… instead of proofing 45 minutes the second time around, mine will be proofing about 2.5 hours… i doubt i’ll even hear back from you about this in time for it to matter… so i guess i’ll let you know how it turns out! ha!
Sabrina — How did it turn out?? Usually over-proofing isn’t so great, but hopefully you lucked out. 🙂 Next time you can put the loaf in the fridge to slow down the rising if you need to!
It turned out great! I ended up taking it to class with me so I could try to run out and put it in the community fridge when the time came… I got stuck in stand still traffic on the interstate on the way there…. A million tiny catastrophes…. But I got it in the fridge after an appropriate amount of time… And I loved it! I replaced the olives with a salsa asiago cheese… I’d like a little more air in the bread… Should I add more yeast? But it was great! Thanks for checking back!
Sabrina — Nope, no need to add more yeast. It was probably just a slight rising issue given the mini catastrophes 😉 But I’m so glad it turned out and you enjoyed it! And salsa asiago cheese?? I WANT.
I am not pregnant, but I have two sons now in their mid to late 20’s and i remember times during my pregnancies when I felt too nauseous to eat anything but specific items. One such item was the herb and onion bread from a worker’s co-op wholefood shop/bakery. I could eat that all day long, especially covered in pesto! I have always baked my own bread and recently started getting bored with my usual recipes, so – having bought loads of olives and sundried tomatoes recently – I decided to look for a way to incorporate these and also maybe herbs from my pots in the back yard, into my bread. Your recipe is easy to make sense of and I love the way you haven’t tried to make a “perfect” loaf shape. My 24 year old son still lives at home and although he pretends to hate it when I am about to make some bread (“Please don’t!”) it never seems to last long enough to cool!
Raising kids on homemade bread is better for them, avoiding all that crap that’s in shop-bought bread. The refined sugar, for one thing. That’s the only thing I would say about your recipe, use honey instead.
Other than that, I will be putting my bread in the oven in about half an hour, some is in loaf form, with the rest being rolls, and I can’t wait… I’ll be eating it with some houmous and cucumber and more olives 🙂
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Can this bread be frozen? Thanks!
Laura, It can be frozen after it is baked, yes!
Everything was going well until I shaped it into a football. When it was supposed to rise again, it flattened. What did I do wrong?