Black Olive & Tomato Bread
Total Steps
22
Ingredients
10
Tools Needed
8
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Homemade & YummyIngredients
- 1 cups black olives (sliced)
- 4 tablespoons olive oil (and extra for brushing)
- 1 cups lukewarm water
- 1 tablespoons fresh rosemary (chopped)
- 1 teaspoons sugar
- 1 envelope active yeast (or 2 1/2 teaspoons if in a jar)
- 1 teaspoons salt
- 3 1/2 cups all-purpose flour (and some for dusting)
- 1 cups sun-dried tomatoes packed in oil (drained and sliced)
- 1 egg yolk (beaten)
Instructions
Step 1
In a large bowl sift flour and salt
Step 2
Add in yeast, sugar and rosemary and mix
Step 3
In a cup mix the oil and water
Step 4
Make a well in the centre of the flour mixture and pour in the oil/water mixture
Step 5
Stir with a wooden spoon until dough comes together
Step 6
Using your hands, knead until it holds together
Step 7
Turn dough out onto a floured surface, and knead a few times
Step 8
Flatten slightly and layer on olives and tomatoes
Step 9
Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
Step 10
Shape into a ball
Step 11
Brush bowl with oil and place dough into bowl
Step 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)
Step 13
Dust cookie sheet with flour
Step 14
Turn dough onto floured counter, punch down and cut in 1/2
Step 15
Shape each 1/2 into a round
Step 16
Place them on the cookie sheet, and cover with plastic or damp cloth
Step 17
Allow to rise for another 45 minutes in a warm place
Step 18
While the dough is rising turn oven to 400º F
Step 19
When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk
Step 20
Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom
Step 21
Remove from pan onto a wire rack to cool
Step 22
ENJOY!!