Black Olive & Tomato Bread
Ingredients
3 1/2 cups all-purpose flour (and some for dusting)
1 tsp. salt
1 envelope of active yeast (or 2 1/2 tsp. if in a jar)
1 tsp. sugar
1 tbsp. fresh rosemary (chopped)
Just under 1 cup of lukewarm water
4 tbsp. olive oil (and extra for brushing)
1 cup black olives (sliced)
1 cup of sun-dried tomatoes packed in oil (drained and sliced)
1 egg yolk (beaten)
Preparation
1
In a large bowl sift flour and salt
2
Add in yeast, sugar and rosemary and mix
3
In a cup mix the oil and water
4
Make a well in the centre of the flour mixture and pour in the oil/water mixture
5
Stir with a wooden spoon until dough comes together
6
Using your hands, knead until it holds together
7
Turn dough out onto a floured surface, and knead a few times
8
Flatten slightly and layer on olives and tomatoes
9
Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
10
Shape into a ball
11
Brush bowl with oil and place dough into bowl
12
Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size)
13
Dust cookie sheet with flour
14
Turn dough onto floured counter, punch down and cut in 1/2
15
Shape each 1/2 into a round
16
Place them on the cookie sheet, and cover with plastic or damp cloth
17
Allow to rise for another 45 minutes in a warm place
18
While the dough is rising turn oven to 400ยบ F
19
When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk
20
Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom
21
Remove from pan onto a wire rack to cool
22
ENJOY!!
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About
Black Olive & Tomato Bread is full of savoury flavour packed with pieces of olives and sun-dried tomatoes. Perfect for dipping. Baking bread at home is easier than you think.
Yield:
2 loaves
Added:
Wednesday, May 4, 2016 - 8:34am
