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Sun Dried Tomato Bread View Larger

Sun Dried Tomato Bread


  • 1 – 1.25 pound package of your favorite pizza dough
  • 1 cup flour for dusting
  • 1 jar Stonewall Kitchen Sun Dried Tomato and Olive Spread
  • 1 bunch of fresh basil (about 15 leaves)
  • 1/2 cup feta cheese, crumbled
  • corn meal
  • Stonewall Kitchen Extra Virgin Olive Oil


  1. Roll out the dough on a floured surface into a 10 x 14-inch rectangle.
  2. Spread Stonewall Kitchen Sun Dried Tomato and Olive Spread over the bread. Place whole basil leaves over bread and then sprinkle feta.
  3. Start at the long one end and roll bread dough until it is log shaped. Pinch ends closed
  4. Place on baking sheet seam side down, oil and sprinkle with corn meal.
  5. Bake at 350 degrees for about 30 to 40 minutes. It should be golden brown.
  6. Pull out of the oven and let stand about 15 minutes before cutting.

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