No story this time. Just the simple desire to bake a good home-style bread.


  • 225 gms. all purpose flour
  • 2 tsp. dried yeast
  • 1 tsp. sugar
  • 2 tsp. olive oil
  • 2 garlic pods, finely chopped
  • a small handful of basil, roughly chopped
  • a small handful of olives, pitted and sliced
  • a small handful of sun-dried tomatoes


  1. Place the yeast and sugar in a bowl and top it with some lukewarm water (about 1/2 a cup).
  2. Place the flour in a basin or mixing bowl.
  3. Once the yeast gets frothy, pour into the basin and knead to a soft dough. Use more water if needed.
  4. Rub the salt and olive oil (or butter, if using) and knead into the dough and work until you get a soft and smooth dough with a lot of elasticity.
  5. Roll into a ball and cover with a wet tea towel. Leave in a warm place for about 15 minutes or until the dough becomes double in size.
  6. Meanwhile, chop up the garlic, basil, and olives.
  7. Knock back the dough and work in the garlic, basil, sun-dried tomatoes, and olives.
  8. Shape again and transfer to a greased and dusted baking vessel of choice. I used the removable bottom of my spring form tin.
  9. Allow to double in size again. Place in the oven at about 200 degrees for about half an hour or until aromatic and golden. And really swollen.
  10. Remove and brush lightly with olive oil.
  11. Cool completely before slicing.
  12. Enjoy with mild pastas, or simply buttered.

Other sun-dried tomato recipes:
Wholewheat and bran bread with sun-dried tomato, garlic, and rosemary