Red Tomato and Black Olive Bread
This savory Red Tomato and Black Olive Bread is bursting with Mediterranean flavors. With the sweetness of ripe tomatoes and the richness of black olives, it’s perfect for summer gatherings or as an accompaniment to a meal.
Equipment
- Loaf tin (9×5 inches)
- Mixing bowls
- spatula
- knife
- chopping board,
- Baking parchment
Ingrediënten
- 250 g strong white bread flour
- 50 g whole wheat flour
- 1 tsp salt
- 1 tsp sugar
- 7 g instant yeast
- 200 ml warm water
- 2 tbsp olive oil
- 100 g sun-dried tomatoes chopped
- 100 g black olives pitted and chopped
- 1 tbsp fresh oregano chopped
Instructies
- Preheat the oven to 200°C (400°F) and grease a 9×5-inch loaf tin with a little olive oil or line it with baking parchment.
- In a large bowl, combine the strong white bread flour, whole wheat flour, salt, sugar, and instant yeast.
- Gradually pour in the warm water and olive oil, stirring to form a dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Fold in the chopped sun-dried tomatoes, black olives, and fresh oregano, ensuring they are evenly distributed throughout the dough.
- Shape the dough into a loaf and place it in the prepared loaf tin.
- Cover the tin with a clean tea towel and leave the dough to rise for 1 hour, or until it has doubled in size.
- Once the dough has risen, place the tin in the preheated oven and bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
- Remove the bread from the tin and let it cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this bread with a drizzle of olive oil, or as an accompaniment to pasta dishes or salads.
Wine Advice:
Pair with a light Italian white wine such as Pinot Grigio or a dry rosé for a refreshing and complementary taste.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 8 g | Fiber: 3 g | Sugar: 2 g | Salt: 1.2 g
