BBC

Sun-dried tomato and olive bread

Ingredients

500g/1lb 2oz strong flour
15g/½oz salt
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

Preparation method

Mix all ingredients in a large bowl taking care not to put yeast on the top of the salt.
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 1 hour.

Technique: Kneading bread
Divide the dough into two and into each add half of the olives and sun-dried tomatoes.
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 1 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.

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