If you've eaten this bread (at Christmas, at our wedding, when Toby made 22 loaves) and you can't stop thinking about it, here is the recipe! There are so many delicious things in it it's practically a salad. This recipe was adapted from Rustic Rosemary Garlic Bread from Chew Out Loud.

Rosemary-Olive-Roasted Garlic-Sundried Tomato Bread


  • 1 Tbsp yeast
  • 1 cup warm water (110-115 degrees)
  • 2 teaspoons sugar
  • Mix yeast and sugar in to warm water, let sit for 5-10 minutes, until foamy.

  • 2 teaspoons salt
  • 3 Tablespoons olive oil
  • 3 cups bread flour
  • 1/4 tablespoon black pepper
  • 1 teaspoon dried oregano, crushed
  • 1 head garlic, roasted, peeled, and chopped
  • 1 Tablespoon dried rosemary, crushed

  • 1/4 cup kalamata olives, chopped
  • 3 sundried tomatoes, chopped
  • coarse sea salt and olive oil (for brushing on top)
  • spray bottle with water
  • Directions

    • Preheat oven to 375 degrees F. In a large bowl, mix the yeast mixture, salt, olive oil, black pepper, dried herbs, and flour. Knead (or use the dough hook on your stand mixer) for about 10 minutes. Add in remaining ingredients and knead until evenly distributed.
    • Lightly oil the surface of the bread and cover with a damp towel. Set in a warm place to rise for about 1 hour, or until dough has doubled. Punch down and form into a ball on a baking sheet. Brush with olive oil and sprinkly with coarse salt and rosemary. Cover again with damp towel and let rise for another hour.
    • Bake bread for 30 minutes at 375 degrees F, spraying with water at 15 minutes. Spray once more and increase oven temperature to 425 degrees F. Bake just until golden. Eat whole load before anyone else sees it.