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Kalamata Olive, Sundried Tomato and Goat Cheese Bread Recipe

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This healthy, kalamata olive, sundried tomato and goat cheese bread recipe combines complimentary Mediterranean flavors in a delicious side for summer barbeques or savory breakfasts. Perfect for dipping in some olive oil and balsamic vinegar or topping with homemade hummus and baba ganoush, the rich flavors of this decadent bread make it tasty all on its own. Serve it with grilled dishes and salads, as an appetizer with Mediterranean toppings and sauces or with veggie laden breakfast eggs. Make sure to start your dough at least 4 hours before you plan on serving.

Makes one large loaf


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From the Organic Authority Files

1 packet active yeast
1 cup lukewarm water or organic milk
1 tablespoon salt
4-6 cups organic flour (use whichever type you like but adjust your knead time according to the amount of gluten and whole grains used)
¼ cup organic sundried tomatoes, chopped
¼ cup organic kalamata olives, chopped
¼ cup organic goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
organic olive oil


Dissolve the yeast in lukewarm water or milk and let it sit for about 10 minutes. Add the salt to the liquid and then gradually begin mixing in flour ½ cup at time. Once the mixture has become dry enough to handle, knead the dough for 10-20 minutes or until it reaches the right consistency. Shape it into a ball, place it in an oiled bowl and cover with a damp towel. Let rise for about an hour.

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Roll the dough out on a floured surface and spread the sundried tomatoes, olives, goat cheese and rosemary evenly on top. Roll the dough up into a log and tuck in the ends of the log. Place the log into a greased baking dish and let it sit in a warm place for 20-30 minutes under a dry towel. Preheat your oven to 425°F and once it is ready, place the bread in the oven. After 10 minutes of baking lower the heat to 375°F and bake for another 10 minutes. Bake for the last 10 minutes at 325°F and then place it on a wire rack to cool and brush the top with olive oil or water. Let the loaf cool for at least an hour before serving.

Images: Myrtle Glen Farm

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