Photo: Markus Spiske
Sun-Dried Tomato and Olive Bread
10 ingredients
20 min + 30 min
12
openrecipes
Shape the loaves any way you like. Then once it’s baked slice it and toast the slices. Top with feta or goat cheese, prosciutto and pesto for a tasty snack!
Estimated Nutrition (whole recipe, rough)
716
Calories
14g
Protein
15g
Fat
130g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons Active Dry Yeast, Divided
- ¼ cups Warm Water
- 3 Tablespoons Sugar Or Honey, Divided
- 3 cups Bread Flour, Divided. (Plus More For Kneading)
- 1 cup Whole Wheat Flour
- 1 cup Warm Water
- 1 teaspoon Salt
- ½ cups Sun-dried Tomatoes, In Oil, Chopped
- ½ cups Black Or Kalamata Olives, Chopped
- 1 Tablespoon Balsamic Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes