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)
Print Recipe
Pin Recipe Instructions
- Mix the flour with salt and sugar, place on a work surface, make a well in the middle.
- Remove about 4 tablespoons of the water and dissolve the crumbled yeast in it. Pour into the well, add the remaining water and oil.
- Finely chop the drained tomatoes, olives, garlic and herbs and add.
- 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).
- Cover the dough with a kitchen towel and let it rest for about 1 hour.
- 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.
- Bake in a preheated oven at approx. 180 ° C (convection) for about 45 minutes.
- For a nice crust, it is advisable to place a small bowl of water on the bottom of the oven.
- This bread is delicious with a salad, as a crostini, bruschetta, with a dip or just like that!
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