Black Olive & Tomato Bread
By: Homemade & Yummy
Published: Wednesday, May 4, 2016 - 8:34am

Ingredients




3 1/2 cups all-purpose flour (and some for dusting)
1 tsp. salt
1 envelope of active yeast (or 2 1/2 tsp. if in a jar)
1 tsp. sugar
1 tbsp. fresh rosemary (chopped)
Just under 1 cup of lukewarm water
4 tbsp. olive oil (and extra for brushing)
1 cup black olives (sliced)
1 cup of sun-dried tomatoes packed in oil (drained and sliced)
1 egg yolk (beaten)

Preparation

1 In a large bowl sift flour and salt 2 Add in yeast, sugar and rosemary and mix 3 In a cup mix the oil and water 4 Make a well in the centre of the flour mixture and pour in the oil/water mixture 5 Stir with a wooden spoon until dough comes together 6 Using your hands, knead until it holds together 7 Turn dough out onto a floured surface, and knead a few times 8 Flatten slightly and layer on olives and tomatoes 9 Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth 10 Shape into a ball 11 Brush bowl with oil and place dough into bowl 12 Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size) 13 Dust cookie sheet with flour 14 Turn dough onto floured counter, punch down and cut in 1/2 15 Shape each 1/2 into a round 16 Place them on the cookie sheet, and cover with plastic or damp cloth 17 Allow to rise for another 45 minutes in a warm place 18 While the dough is rising turn oven to 400º F 19 When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk 20 Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom 21 Remove from pan onto a wire rack to cool 22 ENJOY!!

About

Black Olive & Tomato Bread is full of savoury flavour packed with pieces of olives and sun-dried tomatoes. Perfect for dipping. Baking bread at home is easier than you think.