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Add a photoBlack 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.
Ingredientes
- 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)
Direcciones
- In a large bowl sift flour and salt
- Add in yeast, sugar and rosemary and mix
- In a cup mix the oil and water
- Make a well in the centre of the flour mixture and pour in the oil/water mixture
- Stir with a wooden spoon until dough comes together
- Using your hands, knead until it holds together
- Turn dough out onto a floured surface, and knead a few times
- Flatten slightly and layer on olives and tomatoes
- Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
- Shape into a ball
- Brush bowl with oil and place dough into bowl
- 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)
- Dust cookie sheet with flour
- Turn dough onto floured counter, punch down and cut in 1/2
- Shape each 1/2 into a round
- Place them on the cookie sheet, and cover with plastic or damp cloth
- Allow to rise for another 45 minutes in a warm place
- While the dough is rising turn oven to 400º F
- When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk
- Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom
- Remove from pan onto a wire rack to cool
- ENJOY!!
