Sun-dried Tomato & Olive Tear & Share Bread

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6 Servings
30 minutes bake time

A handful of olives and some tasty herb and oil marinated sun-dried tomatoes give an extra flavour twist to a Jus-Rol™ Home Baked Tear & Share loaf.


  • Small check mark in a circle icon Vegetable oil, for greasing
  • Small check mark in a circle icon 1 can Jus-Rol™ Home Baked Tear & Share Garlic and Herbs
  • Small check mark in a circle icon 90g ready-grated mozzarella cheese
  • Small check mark in a circle icon 30g butter
  • Small check mark in a circle icon 3 sun-dried tomatoes in oil, drained and chopped
  • Small check mark in a circle icon 5 pitted black olives, sliced
  • Small check mark in a circle icon 1-2 fresh oregano sprigs, leaves picked


  1. Preheat the oven to 170°C (150°C for fan assisted ovens)/Gas Mark 3. Grease a 900g loaf tin with the oil.
  2. Open the can and cut each of the dough rolls into four equal pieces. Place half the pieces in the base of the tin. Scatter over 30g of the cheese, then top with the rest of the dough pieces. Scatter over another 30g of the cheese.
  3. Spoon the garlic spread from the pot into a microwaveable bowl. Add the butter and microwave on high for 25-30 seconds or until melted. Stir to mix. Drizzle the liquid all over the dough pieces. Bake for 24-26 minutes until risen, crisp and just golden brown.
  4. Remove the tin from the oven and scatter over the remaining cheese. Bake for a further 4-5 minutes until just melted. Leave to cool for 5 minutes, then carefully remove the bread from the tin and place on a serving board. Top with the sun-dried tomatoes, olives and oregano leaves. Serve immediately.


  • Mix 1 teaspoon dried oregano or Italian mixed herbs into the grated mozzarella for an extra herby flavour, if you like.
  • Replace the black olives with green olives or use a mix of both.
  • If you have trouble removing the bread from the tin, run a silicone knife or spatula around the edge of the bread to gentle separate the cheese from the loaf tin.