Olive and Sun-Dried Tomato Bread

Name: Olive and Sun-Dried Tomato Bread
Cuisine: Greek

Features:

Cuisine:

Medium

Directions

A savory, salty Mediterranean style sun-dried tomato loaf that makes a great sandwich. Enjoy this crusty bread alongside a meal dipped in olive oil and balsamic vinegar.

Olive and sun dried tomato bread

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Ingredients

18 oz bread flour
1/2 tsp salt
2 fl oz olive oil
2 tsp fast acting dried yeast
9 fl oz water
6 oz pitted black olives
2 oz sun-dried tomatoes

Instructions

In a stand mixer fitted with the dough hook, add all the ingredients except the olive and the sun-dried tomatoes. Keep the salt and yeast on separate sides until your turn the mixer on.
With the mixer on slow, knead until the dough is shiny and elastic. Place in a lightly oiled bowl and allow to rise, covered for an hour.
Divide the dough into two and add half of the olives and sun-dried tomatoes into each and knead into the dough.
Mold both the dough's into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and with a sharp knife make them with a cross in the top.
Place them on a baking sheet lined with parchment paper and leave to rise for one hour in a warm place.
Bake at 425ºF for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.