Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread (#1033)

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  • 2 1/4 tsp Active Dry Yeast 1 package
  • 1 tsp Honey or sugar
  • 1 cup Milk warm, or use a little more as needed.
  • 2 cups Whole Wheat Flour
  • 1/2 cup All-Purpose Flour
  • 1 tsp Salt
  • 1 Tbsp Olive Oil plus more for brushing


  • 1/2 cup Black Olives pitted
  • 1/4 cup Artichoke Hearts marinated, drained and slice into 1/4-inch slices
  • 1/4 cup Sundried Tomatoes oil-packed, drained and coarsely chopped
  • 5 Red Chili Peppers remove seeds and thinly sliced
  • 1 Tbsp Thyme fresh or 1 teaspoon dried


  1. Combine yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.
  2. Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.
  3. In a large mixing bowl, add both flours, salt and olive oil.
  4. Pour the yeast and milk mixture into the flour mixture bowl, and stir with a wooden spoon until well combined.
  5. Knead under low speed with dough hook until an elastic and smooth dough form; about 5 minutes. You may need to add a little more milk or flour depending on how sticky dough is.
  6. Turn the dough onto a lightly floured working surface and knead for about 2 minutes.
  7. Coat a large mixing bowl with cooking spray, and place the dough into the bowl.
  8. Cover with a large piece of plastic wrap or a damp towel.
  9. Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.
  10. Punch dough down, knead a few times, and place the dough into a 7 X 10-inch casserole dish brushed with about 1/2 tablespoon olive oil.
  11. Press the dough to fit bottom of dish, about 1 to 1 1/2-inches thick.
  12. Brush top with 1 or 2 tablespoons olive oil as needed.
  13. Push the olives, artichoke hearts, sun-dried tomatoes and red chili peppers into the surface of the dough.
  14. Sprinkle with the thyme leaves.
  15. Let sit at a warm place for another 40 minutes to 1 hour until it doubles in size again.
  16. Preheat the oven to 350° f (180° c).
  17. Bake for 20 to 25 minutes until the bread becomes golden.
  18. Cool a few minutes, cut into squares and serve warm.
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