Tomato Bread with Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 200 ml water, warm
- 150 g tomato (s), dried
- 3 cloves garlic
- 150 teaspoon parmesan, fresher
- 100 g flour
- 0.5 ½ cube yeast
- 50 olives
- 1 teaspoon basil or fresher
- 1 teaspoon oregano or fresher
- 1 teaspoon olive oil
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- The flour is placed in a mixing bowl and a well is made. Crumble the yeast in the well, put sugar on the yeast and add a bit of the water, approx. 150 ml.
- Knead the dough until you have a uniform mass. Let the dough rise in a warm place.
- In the meantime, cut the olives, tomatoes and garlic to the desired size.
- After half an hour, knead the dough with the remaining ingredients and herbs. Add the remaining 50 ml of water and knead well.
- Let the dough rise for another 30 minutes.
- Knead the dough again and shape, score the surface. Please let it go again for 45 minutes.
- Preheat the oven to 190 degrees and bake the bread on the lower rack for 30 to 40 minutes. Please test yourself after 30 minutes whether it could already be finished.
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