Herbal Bread with Olive Oil and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 teaspoon sugar
- 1 tablespoon yeast (dry yeast)
- 900 ml water, warm
- 1 ½ kg flour (thick wheat flour)
- 1 tablespoon salt
- 2 ½ tablespoon basil, freshly chopped and .5 tablespoon rosemary,, freshly chopped
- 50 g tomato (s), dried, rouhly chopped
- 150 ml oil (cold-pressed olive oil)
- 150 ml oil (extra virgin olive oil)
- Sea salt, coarse, for sprinkling
- Rosemary, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix sugar + 150 ml of warm water + yeast, let stand in a warm place for 10-15 minutes until it is covered with foam.
- Put the flour, salt, herbs and sun-dried tomatoes in a large bowl, add the oil and foamy yeast mixture and gradually stir in the remaining water. If the mixture becomes stiff, knead with your hands for at least 5 minutes until the dough no longer sticks. add some more water. Let rise in a bowl in a warm place for 30-40 minutes (double size)
- Knead again, form 3 loaves of bread approx. 20 cm long and place on oiled baking sheets (or baking paper), scratch a grid pattern in the surface. Loosely covered and leave to rise for another 15-20 minutes.
- Brush the loaves with olive oil, sprinkle with rosemary and sea salt. Bake in the preheated oven at 220 C (convection oven less) for about 25 minutes. If the underside sounds hollow, the bread is good.
- Note from me: I only bake 2/3 of the specified amount, more does not fit in my stove. I use normal wheat flour, I usually replace a maximum of 1/3 with wholemeal rye flour and whole wheat flour. This will make the bread a little more moist.
- With the tomatoes, those pickled in oil also go well.
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