Bread with Olives and Dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 640 g flour
- 21 g yeast, (fresh)
- 1 ½ teaspoon salt
- 3 tablespoon olive oil,
- 350 ml water, (lukewarm)
- 130 g olives, black, pitted
- 200 g tomato (s), dried, pickled in olive oil
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Mix the yeast in a bowl with a little warm water and pour it into the well. Stir a little into the flour with your finger. Add the salt, olive oil and water and knead into an elastic dough. Depending on the flour, you may need a little more water.
- Place the dough on a lightly floured work surface and knead for about 5 minutes. Then put it back in the bowl and let rise in a warm place, covered, for about 1 hour. It should have doubled in volume.
- In the meantime, cut the tomatoes into small pieces, do not make them too small. I always cut them in half and quarter, you can save yourself the need to cut the olives into small pieces. They will break apart later when you knead.
- Line a baking sheet with parchment paper, knead the dough briefly and divide it into two equal parts. Put some of them back in the bowl, add half of the olives and tomatoes and knead everything together very well.
- Flour the dough lightly, shape it into a round shape and place on the baking sheet. Do exactly the same with the second half of the dough. Flatten the two round pieces of dough a little, dust with flour and cut a cross with a sharp knife. Cover and let rise in a warm place for another hour. Here the dough should have enlarged again significantly.
- In the meantime, preheat the oven to 220 degrees and then bake the loaves for 25-30 minutes or until they are golden brown. Take them out of the oven and let them cool down completely on a wire rack.
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