Summary

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

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Instructions

1. Mix sugar + 150 ml of warm water + yeast, let stand in a warm place for 10-15 minutes until it is covered with foam.
2. 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)
3. 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.
4. 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.
5. 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.
6. With the tomatoes, those pickled in oil also go well.