Bread filled with tomatoes and olives

Nothing tastes as good as freshly baked bread. The nice thing about making bread is that you can create as many variations as you want. Make this recipe of stuffed bread with chopped olives and red onion, for example. Delicious with a cup of soup or as a snack.

Servings 6 persons


  • For the dough:
  • 800 g flour
  • 1 sachet dried yeast
  • ½ liter hot water
  • 1 teaspoon sugar
  • 1.5 teaspoons salt
  • 1 egg
  • 3 tablespoons olive oil
  • For the topping:
  • 75 g red onions
  • 2 garlic cloves
  • 150 g sundried tomatoes
  • 50 g black olives
  • 50 g green olives
  • Olive oil
  • Coarse sea salt and freshly ground pepper


  • Put all the dough ingredients in the food processor mixing bowl. Use the dough hook to knead a nice smooth dough on setting 3 for 7 minutes. Grease a bowl with a little olive oil, so that the dough doesn't stick. Place the dough in the bowl, cover with a damp cloth and allow to rise for at least one hour.
  • Preheat the oven to 250 degrees. Peel the red onions and cut into thin rings. Peel the garlic and chop finely. Knead the dough a little more by hand and roll out flat to fit the size of your baking tray. Place the onion, olives, tomatoes and garlic in a nice pattern on the dough. Sprinkle freshly ground pepper and salt on the ingredients. Adjust the temperature of the oven to 200 degrees. Brush the edges of the bread with a little oil and bake for 20 minutes at 200 degrees
Bread Filled With Tomatoes And Olives | Philips

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