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Chef Megan Mitchell

Online Cookbook

Olive, Cheese and Sundried Tomato Bread

  • Complexity: advanced
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Olive, Cheese and Sundried Tomato Bread


  • 3 cups bread flour, plus more for dusting
  • 1 tsp. salt
  • 3/4 tsp. active dry yeast
  • 2 cups, white cheddar cheese, cut into 1/2 inch cubes
  • 1 cup large green pitted olives, sliced into thirds
  • 3/4 cup sundried tomatoes, drained and roughly chopped
  • 1 1/2 cups cool water, plus more if needed


  1. In a large bowl, combine the flour, salt and yeast. Stir to combine. Next add the cheese, olives and tomatoes. Add in the cool water and using a wooden spoon, mix to combine. The dough will be sticky.

    Cover the bowl with plastic wrap and then a dry, clean dish towel, and let stand at room temperature for 12-18 hours. It should double in size and the surface will be covered in bubbles. 

  2. Flour a piece of parchment and pour out the dough on to it. Dust the top with flour and cover with another piece of wax paper and a kitchen towel. Let stand for another 1-2 hours. It will rise and double in size.

    If you poke the dough gently with your finger and it holds the impression it's ready. If it springs back let it sit for another 20 minutes. 

  3. Preheat oven to 475° F and place a rack in the lower third. Place a covered 3 1/2 quart cast-iron or enameled cast-iron Dutch oven (remove the handle from the lid and plug up with foil) in the oven.

  4. Being very careful, remove the heated Dutch oven from the oven and uncover. Using the parchment paper, ease the risen dough into the pot making sure it lies flat and even. Cover Dutch oven, and bake for 25 minutes.

  5. After 25 minutes, remove the lid and bake for 15-20 minutes more or until the bread is golden brown but not burnt. Remove from oven and carefully remove the bread using oven safe tongs/spatula. Transfer to a cooling rack and let cool for 30 minutes.

    Recipe Adpated from Martha Stewart 

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