AuthorLeah St John, CHN
RatingDifficultyBeginner

This healthy Sun-dried Tomato, Olive, Garlic Bread is packed full of flavor and contains lots of yummy olives. Additionally, it's gluten-free, oil-free, and vegan!

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Yields1 Serving
Prep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

 475 g gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 15 g ground chia
 15 g whole psyllium husk
 1 tbsp coconut sugar
 ¾ tsp himalayan salt
 1 tsp dried thyme
 1 tsp dried rosemary
 20 oz warm water
 2 ¼ tsp instant yeast
 ¼ cup unsweetened plain plant-based yogurt
 1 tbsp apple cider vinegar
 ¼ cup sun-dried tomatoeschopped; if dried, soak in warm water for 10 minutes before using
 ¼ cup green olivespitted, sliced or roughly chopped
 ¼ cup black kalamata olivespitted, sliced or roughly chopped
 4 garlic clovescrushed or minced

1

Preheat oven to 425°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

Stir the yeast and the sugar into the warm water and leave for 10 minutes to allow the yeast to activate. If it doesn’t foam up then your yeast may be inactive and your bread won’t rise. Meanwhile, continue with step 3.

3

In a mixing bowl, combine the flour, chia, psyllium, dried thyme, dried rosemary, and salt, and whisk well.

4

Add vinegar and yogurt to the activated yeast, stir, and then add to the dry mix. Stir the mixture vigorously with a large whisk until it starts to thicken (approximately 1 minutes). Add the sun-dried tomatoes, olives, and garlic and whisk the mixture again to distribute them.

5

Pour into the parchment-lined loaf tin, sprinkle some rosemary and thyme on top, cover with a tea towel, and let rise for 15-20 minutes. It should have risen slightly over the top of the loaf tin.

6

Bake for 40-45 minutes, until you can tap on the bottom of the bread and it sounds hollow.

7

Remove the loaf from the tin with the parchment and lay the loaf on a cooling rack on its side for 10 minutes, then switch the loaf to its other side for another 10 minutes. This prevents the loaf from sinking in the middle.

8

After 10 minutes on each side, stand the loaf upright and allow to cool completely before slicing.

Notes
9

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment to line your loaf tin as this mix will stick. It rises quickly and should not be allowed to overproof as this will lead to a sunken or misshapen loaf.

10

This is a closed-crumb loaf that is filling even when sliced thinly. It stays soft and moist for 2 days after baking. After that, it does make great toast, though it may take longer to toast than regular bread. We would recommend toasting on a lower setting so the edges don’t burn.

11

You can use one type of olive in this recipe if you wish (it's a total of 1/2 cup of olives per loaf).

12

This bread keeps for several days or can be sliced and frozen.

Category

Ingredients

 475 g gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 15 g ground chia
 15 g whole psyllium husk
 1 tbsp coconut sugar
 ¾ tsp himalayan salt
 1 tsp dried thyme
 1 tsp dried rosemary
 20 oz warm water
 2 ¼ tsp instant yeast
 ¼ cup unsweetened plain plant-based yogurt
 1 tbsp apple cider vinegar
 ¼ cup sun-dried tomatoeschopped; if dried, soak in warm water for 10 minutes before using
 ¼ cup green olivespitted, sliced or roughly chopped
 ¼ cup black kalamata olivespitted, sliced or roughly chopped
 4 garlic clovescrushed or minced

Directions

1

Preheat oven to 425°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

Stir the yeast and the sugar into the warm water and leave for 10 minutes to allow the yeast to activate. If it doesn’t foam up then your yeast may be inactive and your bread won’t rise. Meanwhile, continue with step 3.

3

In a mixing bowl, combine the flour, chia, psyllium, dried thyme, dried rosemary, and salt, and whisk well.

4

Add vinegar and yogurt to the activated yeast, stir, and then add to the dry mix. Stir the mixture vigorously with a large whisk until it starts to thicken (approximately 1 minutes). Add the sun-dried tomatoes, olives, and garlic and whisk the mixture again to distribute them.

5

Pour into the parchment-lined loaf tin, sprinkle some rosemary and thyme on top, cover with a tea towel, and let rise for 15-20 minutes. It should have risen slightly over the top of the loaf tin.

6

Bake for 40-45 minutes, until you can tap on the bottom of the bread and it sounds hollow.

7

Remove the loaf from the tin with the parchment and lay the loaf on a cooling rack on its side for 10 minutes, then switch the loaf to its other side for another 10 minutes. This prevents the loaf from sinking in the middle.

8

After 10 minutes on each side, stand the loaf upright and allow to cool completely before slicing.

Notes
9

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment to line your loaf tin as this mix will stick. It rises quickly and should not be allowed to overproof as this will lead to a sunken or misshapen loaf.

10

This is a closed-crumb loaf that is filling even when sliced thinly. It stays soft and moist for 2 days after baking. After that, it does make great toast, though it may take longer to toast than regular bread. We would recommend toasting on a lower setting so the edges don’t burn.

11

You can use one type of olive in this recipe if you wish (it's a total of 1/2 cup of olives per loaf).

12

This bread keeps for several days or can be sliced and frozen.

Sun-dried Tomato, Olive, Garlic Bread (Gluten-Free)
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