Mozzarella And Sun Dried Tomato Bread

Ilse created a recipe for the SA Olive Industry for an olive and mozzarella bread with capers and thyme. This could be a list of my favourite pizza toppings, but James did not feel the same. So to suit his palate, I adapted the recipe and baked a mozzarella and sun dried tomato bread. It was delicious and you too can change up the ingredients to suit what you enjoy.

Mozzarella And Sun Dried Tomato Bread
Mozzarella And Sun Dried Tomato Bread
Head straight on to the Recipe For ♥ Mozzarella And Sun Dried Tomato Bread ♥

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Today’s inspirational recipe from Lavender and Lime ♥ Mozzarella And Sun Dried Tomato Bread ♥ #LavenderAndLime Click To Tweet

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Minestrone With Mozzarella And Sun Dried Tomato Bread


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Mozzarella And Sun Dried Tomato Bread

This tear and share bread is perfect for any meal!
Recipe Category: Baking, Bread
Makes enough for: 1 tear and share bread
All Rights Reserved: Adapted from Simply Seasonal page 10


  • 500 g bread flour, plus extra for dusting
  • 10 mls instant dried yeast
  • 7.5 mls fine salt
  • 300 mls water
  • 15 mls olive oil, plus extra for drizzling
  • canola oil for greasing
  • 300 g mozzarella cheese, grated
  • 40 g Parmesan cheese, finely grated
  • 175 g sun dried tomatoes, roughly chopped
  • 35 g capers
  • 5 sprigs thyme, leaves picked, plus extra for garnishing
  • salt and freshly ground black pepper to season


  • Place the flour, yeast and salt into a stand mixer bowl and mix to combine
  • Add the water and olive oil and using a dough hook, mix on a slow speed until a dough forms
  • Knead for 10 minutes then tip the dough out onto a lightly floured surface
  • Shape into a ball, lightly oil the bowl, and place the dough back into it, seam side down
  • Cover and leave to prove until doubled in size
  • Lightly flour your work surface and tip the dough onto it *
  • Flour your rolling pin and roll the dough into a large rectangle, 30cm x 40cm
  • Sprinkle the mozzarella evenly over the entire dough, followed by the Parmesan, tomatoes, capers and thyme
  • Drizzle generously with olive oil then roll up lengthwise, as tighly as possible
  • Trim the edges and cut the dough into 4cm pieces
  • Place the pieces cut side up as you cut them into a lightly oiled 23cm tatin dish **
  • Cover with a shower cap or cling film and leave to price for 30 minutes
  • Preheat the oven to 200° Celsius
  • Season the top of the dough then place into the oven for 35 minutes
  • Remove from the oven and leave to cool in the dish for 15 minutes
  • Sprinkle with fresh thyme, drizzle with olive oil and serve warm


* I use a large silpat to do this as I find it works best.
** or use a lined spring form tin.
Take a look at what was previously posted on Lavender and Lime on June 24:

Lavender and Lime Signature

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8 thoughts on “Mozzarella And Sun Dried Tomato Bread

  1. We have a new French bread-baking book (Le Larousse du Pain) that includes a recipe for sun-dried tomato bread. Your picture is very tempting: sounds delicious!

    best… mae at

  2. Your photo of Mozzarella And Sun Dried Tomato Bread looks so crazy good that I wanted to immediately jump to the recipe so I could check it out! And the ingredient list is fabulous. I’m pretty sure I’m gonna have to make this very shortly. Thanks so much for sharing.

  3. Dear, you do a great job by sharing beautiful food recipes. This one is looking awesome and delicious and I will definitely try it at home. Thanks for providing us with such wonderful food recipes.

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