Tomatoes – Olives – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g flour
- 450 ml water, lukewarm
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet yeast (dry yeast)
- 0.5 ½ glass tomato (s), dried, in oil
- 0.5 ½ glass red pepper (s), grilled
- 0.5 ½ glass olives
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes, peppers and olives, cut into pieces approx. 1 cm in size and mix well. Mix the flour with the yeast well, add salt and sugar. Gradually add the water until a dry ball of dough is formed (possibly a little more or less, depending on the nature of the flour).
- Now the mixed antipasti are added and the dough must be kneaded well (preferably by hand) until everything is well distributed in the dough. If the dough is too sticky, add a little more flour (it should be easy to shape). Now let rise in a warm place until it has doubled. Knead well again, shape into the desired bread shape (large loaf, baguettes, mini-baguettes) and let rest for about 30 minutes.
- A large loaf bakes for approx. 1 hour, a baguette or mini baguette for approx. 35-40 minutes at approx. 200 degrees with convection. The oven should be preheated. You pour about 0.5 liters of water at the bottom so that a nice crust forms.
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