Tomato and Olive Sourdough recipe - ingredients, nutrition and when to eat it
This savory sourdough bread is baked with sun-dried tomatoes and olives. It’s crisp on the outside and chewy inside, with the tomatoes’ tang and the olives’…
This savory sourdough bread is baked with sun-dried tomatoes and olives. It’s crisp on the outside and chewy inside, with the tomatoes’ tang and the olives’ salty richness. It goes well with a simple lunch or a bowl of soup at dinner.
Bread & brunch · 210 minutes to cook
Tips: The saltiness of olives and sun-dried tomatoes varies by brand, so taste them first and adjust the salt.
Tips: Soak the sun-dried tomatoes, then squeeze them dry so the dough doesn’t become too wet.
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Ingredients (1 serving)
- Sourdough bread — 100 g
- Sun-Dried Tomatoes — 15 g
- Olives — 20 g
- Olive Oil — 1 tsp
- Instant Dry Yeast — 0.5 g
- Water — 45 ml
- Salt — 1 g