Summary

Ingredients

• 500 g wheat flour, type 405
• 0.75 ¾ Cubes yeast
• 250 ml water, lukewarm
• 1 ½ teaspoon salt
• 8 tablespoon olive oil
• Herbs Provence, dried
• 80 g olives, black, pitted, finely chopped
• 80 g tomato (s), dried
• Oil, for the mold
• Flour, for the mold

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Instructions

1. Sift the flour into a bowl. Dissolve the yeast in the water with a little sugar. Add the mixture with salt to the flour. Mix in olive oil with herbs and add as well. Knead the dough and let it rest for an hour in the covered bowl. Knead the dough again, cut the tomatoes into small pieces and knead into the dough with the olives.
2. Brush a bread pan or casserole dish (content 2 l) with oil, flour and place the dough in it, cut into a diamond shape and brush with oil. Let rise in the mold for another half an hour.
3. Preheat the oven to 230 °. When the bread is put into the oven, switch back to 200 °. Bake bread for 40 minutes with the lid closed or covered with aluminum foil. Bake for another 10 minutes without the lid. The bread is ready when you knock on it and it sounds hollow.