This sun-dried tomato and olive bread makes a great side for any weeknight pasta entrée.
Substitute green olives for the kalamata olives in this bread. Also, if basil is plentiful in your garden, add 2 tablespoons of the chopped fresh herb to the dough when you knead in the olive and tomatoes.
This bread can be baked on a pizza stone for a crispier crust, if desired. For the best results, heat pizza stone at least 20 minutes before baking the bread.