1tspenvelope of active yeast(or 2 1/2 tsp. if in a jar)
1cuplukewarm water(or just under)
4tbspolive oil(extra for brushing)
1cupsun-dried tomatoes packed in oil(drained and sliced)
In a large bowl sift flour and salt.
Add in yeast, sugar and rosemary and mix.
In a cup mix the oil and water.
Make a well in the centre of the flour mixture and pour in the oil/water mixture.
Stir with a wooden spoon until dough comes together.
Using your hands, knead until it holds together.
Turn dough out onto a floured surface, and knead a few times.
Flatten slightly and layer on olives and tomatoes.
Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth.
Shape into a ball.
Brush bowl with oil and place dough into bowl.
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).
Dust cookie sheet with flour.
Turn dough onto floured counter, punch down and cut in 1/2.
Shape each 1/2 into a round.
Place them on the cookie sheet, and cover with plastic or damp cloth.
Allow to rise for another 45 minutes in a warm place.
While the dough is rising turn oven to 400º F.
When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk.
Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
Remove from pan onto a wire rack to cool.
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