Bread baking made fun with this foolproof Easy Olive Bread w/ Sundried Tomatoes & Garlic! Warm, crusty & flavourful, this one is a keeper for sure!
Servings: 2small loaves
Author: Natasha Minocha
1.5cupsAll purpose flour
3.5tspDry active Yeast
1cupLukewarm waterYou may need more
1/4cupExtra virgin Olive oil
3/4cupOlives, pitted and chopped
1/4cupSundried tomato, roughly chopped
In a large bowl, dissolve yeast with the water. Let stand for 5 minutes until foamy.
Add the oil, flours, and the salt and stir with your hand or a wooden spoon until a rough ball forms.
Flour your work surface well, turn out the scraggy dough on to it. Knead it till its smooth and elastic, for about 5-7 minutes.
Sprinkle the olives, sundried tomatoes and garlic on top of the dough and knead them into the dough gently and briefly. Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough to rise in a warm, draft- free spot until it doubles, 1 -1.5 hours
Punch down the dough and turn it out on a floured surface. Knead it briefly and gently again. Cut the dough in half. Working with one half at a time, shape it into a smooth ball and place it on a parchment or silpat lined baking sheet. Repeat with the other half.
Cover the loaves loosely with a kitchen towel and let them rise in a draft free spot for 30-40 minutes, until they double in size.
Preheat your oven to 230C. Make 2-3 slashes with a sharp knife on the loaves. Put the tray in the oven and lower the heat to 220C. Bake the loaves for 30-40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Transfer to wire racks and let cool for at least an hour before slicing them.