1envelope of active yeast(or 2 ¼ tsp. if in a jar)
4tablespoonsolive oil(extra for brushing)
4ouncessliced black olives
4ouncessun-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 ½ hours (or until dough has doubled in size).
Dust cookie sheet with flour, or use parchment or silicone mat.
Turn dough onto floured counter, punch down and cut in ½.
Shape each ½ 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 35-40 minutes until golden brown and the loaves sound hollow when tapped on the bottom.
Remove from pan onto a wire rack to cool.
To cut down on some salt, you can rinse the olives under cold water and pat dry before using them in the recipe.
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