Sun-Dried Tomato and Olive Bread
500g/1lb 2oz strong white flour
55ml/2fl oz olive oil
20g/¾oz fresh yeast
275ml/9fl oz water
170g/6oz black Greek olives, pitted and chopped
55g/2oz sun-dried tomatoes
Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
Knead well with your hands and knuckles 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.
Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
Pairs Well With
A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.