Braided Italian bread

The sun-dried tomato and olive lends this bread a beautiful Mediterranean flavor. It’s the perfect crowd-pleaser!


Difficulty: Easy

Time: 25 min. preparation time, 45 min. baking time

Nutrition: Calories ca 188 / Protein 5g / Carbohydr. 15g / Fat 12g

Ingredients (10 servings)

3.5 tspyeast (active dry)
0.5 tspsugar
160 mlwater
300 gflour (all-purpose)
1 tspsalt
30 mlvegetable oil
180 golives
200 gsun-dried tomatoes (preserved in oil)
100 gpine nuts


baking sheet, standing mixer or hand held mixer with dough hooks, food processor, oven, measuring cup, parchment paper, cutting board, knife, rolling pin

Wine Tip

Soave is a characteristically dry, light-bodied white wine from the Veneto in Italy. The bouquet is redolent of melon and the mouthfeel is mildly creamy with a subtle sea salt flavor. It pairs wonderfully with the sun-dried tomato and olive in the bread.

Step 1

Braided Italian bread

Preheat oven to 180°C/350°F. In a measuring cup, dissolve yeast and sugar in lukewarm water. Then, add to a standing mixer with flour, salt, and vegetable oil. Beat until a smooth, uniform dough forms. Cover and allow to rise in a warm place for approx. 60 min.

standing mixer or hand held mixer with dough hooks, oven, measuring cup

3.5 tsp yeast / 0.5 tsp sugar / 160 ml water / 300 g flour / 1 tsp salt / 30 ml vegetable oil

Step 2

Braided Italian bread

Roughly chop olives and sun-dried tomatoes.

cutting board, knife

180 g olives / 200 g sun-dried tomatoes

Step 3

Braided Italian bread

In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.

food processor

100 g pine nuts / salt / pepper

Step 4

Braided Italian bread

On a lightly floured work surface, flatten out dough with a rolling pin into a large rectangle. Evenly spread sun dried tomato paste over dough and sprinkle olives on top. Then, roll dough from side to side to form a long log.

rolling pin

flour for work surface

Step 5

Braided Italian bread

Transfer dough to a parchment-lined baking sheet. Cut dough log in half lengthwise and then braid into a loaf. Transfer to preheated oven and bake at 180°C/350°F for approx. 35 – 45 min. Remove from oven and allow to cool or enjoy warm right away!

baking sheet, parchment paper