So simple and so good! I mix this in the breadmaker, then shape into two baguettes to bake in the oven, because that shape is so versatile.  You could just as easily let it bake in the breadmaker, or mix and knead the ingredients by hand.  The end result is up to you!

Add in breadmaker on ‘dough’ or ‘mix only’ setting – dry ingredients first, then liquids:
1 1/2 cups white flour
1 1/2 cups wheat flour
1 pkg fast-rising yeast
1 T sugar
1 t salt
1 T Greek or Italian dried herbs
1/4 cup olive oil
1 cup warm water

Add just before last mix cycle (or when indicated for your breadmaker):
1/4 cup sliced sundried tomatoes
1/4 cup sliced black or kalamata olives

When mixing and rising cycle is finished, remove from breadmaker to a slightly floured board.
Divide into 2 dough balls.  On floured board, pat out each ball to a flat rectangle/oval shape. 
Roll from far side toward you to form long cylinder with tapered ends.  Fold end under slightly to shape.
Place on cookie sheet that has been lightly sprinkled with cornmeal.  With sharp knife, cut shallow diagonal slices across top of bread every 2 inches.  Cover loosely with plastic wrap or clean kitchen towel and place in warm, draft free spot to rise until double – approx. one hour.

Preheat oven to 350F.  Remove covering from loaves. Brush tops of loaves carefully with olive oil & lightly sprinkle with salt.  Bake for 20 minutes until well browned.  Remove from oven and let cool for 15 – 20 minutes before moving.

Let cool completely before wrapping or placing in bags to avoid moisture forming from condensation.

Serve ‘as is’ or toasted with:
favorite old cheese, goat cheese or cream cheese, hummous, smoked salmon, bruschetta mix, cold meats, OR toast with garlic butter for new spin on garlic bread!

View/Print PDF:   Suz’s Sundried Tomato Black Olive Baquette