Sundried Tomato and Olive Bread Recipe

Ingredients

500g Strong flour
15g salt
55ml olive oil
20g fresh yeast
275ml/ water
170g black olives pitted and chopped
55g sun-dried tomatoes

Method

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 rest for 1 hour.

Divide the dough into two and into each half, add half of the olives and sun-dried tomatoes.

Mould both the dough’s into rough round shapes and push down firmly. 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 1 hour in a warm place.

Bake at 220C for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.

Bon Appétit