Sun-dried Tomato And Olive Bread
This rustic olive and sun-dried tomato bread recipe brings together the rich flavors of black Greek olives and tangy sun-dried tomatoes, creating a delightful savory treat. The dough is beautifully textured and fragrant, with a satisfying crusty exterior that encases the chewy, flavorful crumb within. Follow these simple steps to create your own artisan-style loaves that are perfect for sharing with loved ones or enjoying on your own.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz strong white flour
- 15g/½oz salt
- 55ml/2fl oz olive oil
- 20g/¾oz fresh yeast
- 275ml/9fl oz water
- 170g/6oz black Greek olives
- 55g/2oz sun-dried tomatoes
Instructions
- Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
- Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
- Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
- Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
- Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
- Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
Cook Time
30M
Yield
Makes 2 loaves
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