Olive & Sun-dried Tomato Artisan Bread
Servings: 20 servings
Calories: 130kcal
This easy to make Mediterranean olive bread also combines sun-dried tomatoes and some dried rosemary. Crusty artisan bread made from scratch. This recipe makes 2 loaves.
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Ingredients
- 3 ½ cups all-purpose flour (and some for dusting)
- 1 teaspoons salt
- 1 envelope of active yeast (or 2 ¼ tsp. if in a jar)
- 1 teaspoons sugar
- 1 teaspoons dried rosemary
- 1 cup lukewarm water
- 4 tablespoons olive oil (extra for brushing)
- 4 ounces sliced black olives
- 4 ounces sun-dried tomatoes packed in oil (drained and sliced)
- 1 egg yolk (beaten)
Instructions
- 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.
- ENJOY!!
Video
Notes
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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Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 237mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.