Directions
Ingredients
- 18 oz Bread flour
- 1/2 oz Salt
- 2 fl oz Extra virgin olive oil
- 3 1/2 tsp Active dry yeast
- 9 fl oz Water
- 6 oz Kalamata olives finely chopped
- 2 oz Sun-dried tomatoes - finely chopped
Instructions
- Mix all ingredients, apart from the olives and tomatoes, in a stand mixer fitted with the dough hook. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
- Knead well until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
- Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
- Shape both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and slash a cross in the tops using a very sharp, floured knife.
- Place them on a baking sheet lined with parchment paper and prove for one hour in a warm place.
- Bake at 425F for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
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