Mediterranean Bread Loaf from Louisiana Pizza Kitchen

Yields 10-2 slice servings


1 cup warm water (110 degrees)
1 tsp active dry yeast
3 cups unbleached, untreated white flour
2 tbsp salt
1/2 tbsp sugar
1 tbsp crushed red pepper
1 tbsp oregano, dried
1 tbsp rosemary, dried
2 tbsp olive oil
1 tbsp basil pesto
2 tbsp sun dried tomatoes, chopped
2 tbsp feta cheese
1 tbsp kalamata olives, sliced in half


  • Add water and yeast to mixing bowl and bloom.
  • Add flour. Add salt, sugar, herbs, oil, and pesto. Mix with hook for 5 minutes.
  • Remove dough hook. Place in oiled bowl, allow to proof for 1 hour.
  • Punch down, create cavity, add tomatoes, cheese, and olives.
  • Create ball, seam at bottom, place on an oiled sheet pan. Allow to rise for 10 minutes.
  • Bake at 325 degrees for 45 minutes. Remove from oven and baste with olive oil.