Pane Al Pomodoro E Olive

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 500g flour
  • 1 tablespoon, leveled salt
  • 1 teaspoon sugar
  • 20 g yeast
  • 230 ml water, warm
  • 4 tablespoon olive oil
  • 100 g tomato (s), dried, pickled in oil
  • 100 g olives, black, without stone
  • 2 cloves garlic
  • 4 tablespoon herbs, fresh, mixed (sage, basil, oregano, chives)
Pane Al Pomodoro E Olive
Pane Al Pomodoro E Olive

Instructions

  1. Mix the flour with salt and sugar, place on a work surface, make a well in the middle.
  2. Remove about 4 tablespoons of the water and dissolve the crumbled yeast in it. Pour into the well, add the remaining water and oil.
  3. Finely chop the drained tomatoes, olives, garlic and herbs and add.
  4. Then knead everything carefully by hand for 5-10 minutes until the dough no longer sticks (you may need to dust your hands with flour in between).
  5. Cover the dough with a kitchen towel and let it rest for about 1 hour.
  6. After the resting time, knead the dough again briefly and form two loaves of bread. Place this on a baking sheet lined with baking paper, cut into the surface several times and cover again for approx. 45 minutes.
  7. Bake in a preheated oven at approx. 180 ° C (convection) for about 45 minutes.
  8. For a nice crust, it is advisable to place a small bowl of water on the bottom of the oven.
  9. This bread is delicious with a salad, as a crostini, bruschetta, with a dip or just like that!

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