Olive and Sun-dried Tomato Bread
You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.
Equipment
- You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.
Ingredients
- 500 g strong white flour plus extra for dusting
- 1½ teaspoons salt
- 40 ml olive oil
- 20 g yeast
- 300 ml warm water
- 150 g black Greek olives pitted
- 100 g sun-dried tomatoes chopped
Instructions
- Put the flour in a large bowl and add the salt, olive oil and yeast.
- Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then return the dough to the bowl, cover and leave for 1 hour in a warm place.
- Line a baking tray.
- Divide the dough into two and add half the olives and tomatoes to each piece and work in well.
- Mould into a round shape and press firmly down to flatten.
- Sprinkle flour over each dough and mark a cross in each.
- Put on the baking tray and leave to prove for 1 hour in a warm place.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the breads for about 30 minutes until golden brown, then transfer to a wire rack to cool.
