Soak Sun-dried tomatoes in cold water for 10 min then pat dry.

Heat olive oil over medium heat. Add garlic cook until softened, about 20 min

Squeeze the pulp from the cloves into a bowl and mix in the olives and Sun-dried tomatoes to form a paste

Preheat oven to 400°F

Combine the yeast 2 tsp of salt and 2 cups of lukewarm water in a bowl. Let sit in a warm place til yeast bubbles, 5 to 10 min

Place both flours in a bowl and make a well in the middle. Pour the yeast mixture into the well. Combine to form a dough

Put dough on lightly floured surface and knead until smooth and elastic, about 5 minutes

Add tomato-olive mixture and knead until fully incorporated, about 5 minutes

Divide dough in half to form 2 loaves. Transfer to 2 8.5 x 4.5 inch loaf pans. Cover a d let rest in a warm spot until doubled in size, about 1 hour

Brush tops of loaves with olive oil and sprinkle with remaining 1/2 tsp salt and marjoram

Bake loaves for 30 minutes

Cover loaf pans with foil, then bake for another 30 minutes

Remove loaves from oven, and cool on a wire rack for 10 minutes. Remove loaves from pans and cool completely