Sun-Dried Tomato and Olive Bread

A savoury Mediterranean bread featuring black olives and sun-dried tomatoes, kneaded to perfection and baked until golden-brown.

Baking Vegetarian Savory Mediterranean Bread

Estimated Nutrition

Calories

1427.3

kcal / serving

2854.5 kcal total

Carbs

207.4g

per serving

414.8 g total

Fat

51.3g

per serving

102.5 g total

Protein

34.1g

per serving

68.2 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fresh Yeast

GrainsCereals

500

Strong White Flour

Liquids

275

Water

NutsSeeds

Salt

OilsFats

Olive Oil

Other

170

Black Greek Olives

pitted and chopped

Vegetables

Sundried Tomatoes

Method

Transfer to a wire rack to cool completely.

Combine the flour, salt, olive oil, yeast, and water in a large bowl without letting the yeast touch the salt directly.

Knead the dough until it becomes smooth and elastic.

Cover the bowl with cling film and allow the dough to rise for one hour.

Split the dough into two equal portions and incorporate the olives and tomatoes into each.

Shape the dough into rounds, press down firmly, dust with flour, and score a cross on top.

Place on a lined baking sheet and prove in a warm spot for one hour.

Bake at 220°C for 30 minutes until the bread is golden-brown.