Spinach French Bread w/ Olives and Tomatoes

spinach dough

before 2nd rise


It’s been a little while (very short time) since we made spinach dough, so it was about time. This one included kalamata olives and sun dried tomatoes. I made this into french bread loaves, but it could easily be bread sticks or pizza dough. We had chunks of this with a super simple and fast tomato soup for an easy lunch.

Spinach French Bread w/ Olives and Tomatoes
Serves: 8
  • 1 cup warm water
  • 2 TB honey
  • 2 tsp yeast
  • 2 cups white unbleached flour
  • ½ cup quick oats
  • ½ cup flax meal
  • 1 pkg frozen spinach thawed and squeezed of excess liquid
  • ¼ cup slice kalamata olives
  • ¼ cup chopped sun dried tomatoes
  • 1 TB olive oil
  • 1½ tsp salt
  1. Preheat oven to 450.
  2. Combine water, yeast, and honey.
  3. Add all other ingredients. Mix and knead with dough hook for 5 minutes.
  4. Allow to rise for at least an hour. Divide into two pieces and form into loaves. Add dough to baguette pan.
  5. Bake 10 minutes. Reduce heat to 400. Bake another 10 minutes.

I used flax meal and quick oats in addition to the flour. This is totally interchangeable with most other flours. Sometimes I use only a mixture of white and whole wheat flours. It’s really a matter of what looks interesting that day or whatever (within reason) the 2yo assistant requests.

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