Black Olive and Tomato Italian Bread
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
1
- Ingredients
- 4 cups white Bread flour
- 1 tsp salt
- 1 sachet active dry yeast
- 4 Tbsps extra virgin olive oil
- 1.333 cups lukewarm water
- 2 ozs sun-dried tomatoes (chopped)
- 4 ozs black Olives (pitted and chopped)
- 1 Tbsp chopped thyme
- ½ tsp coarse Sea salt
- To garnish
- thyme
Preparation steps
1.
Put the flour into a mixing bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour into the oil and water to make a soft, slightly sticky dough.
2.
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and put into an oiled bowl. Cover and leave in a warm place for about 45 minutes until doubled in size.
3.
Line a baking tin with non-stick baking paper. Knead the tomatoes, olives and thyme into the dough. Press the dough into the baking tin, cover with oiled cling film and leave in a warm place to rise for 1 hour.
4.
Heat the oven to 220°C (200° fan) 425°F gas 7.
5.
Press your fingers into the risen dough to make deep dents all over the top. Brush the remaining oil over the dough and sprinkle with the salt. Bake for about 15-20 minutes until golden and cooked through. Scatter over the thyme and serve warm.
