- 400 grams (2 2/3 cups) white bread flour
- 1 package of Active Dry Yeast
- 1 cup warm water
- 1 tablespoon superfine sugar
- 1 teaspoon sea salt
- 100 grams (2/3 cup) black olives, pitted and chopped
- 100 grams (1/2 cup) sun dried tomatoes, drained and chopped
- 1 tablespoon olive oil from the sun dried tomato jar
- In a stand mixer place the flour, yeast, sugar, and salt. Add the warm water then use the paddle mixer attachment to mix until well combined and a dough forms. Switch to the dough paddle attachment. Add the olives and sun dried tomatoes as well as the oil. Let the machine knead the dough for 3-5 minutes. If the dough is exceptionally wet, add about 1/4 - 1/2 cup additional flour.
- Spray a glass bowl as well as a sheet of plastic wrap with baking spray. Form the dough into a ball and rotate it s a times in the greased bowl to cover its surface with oil. Cover the bowl with the greased plastic wrap and let rise in a warm place until dough doubles, approximately 60-90 minutes.
- Punch down the dough and form into a ball again. Place the dough on a parchment lined baking pan or bread baking stone. Cover with greased plastic wrap again and let rise for an additional hour.
- Preheat the oven to 400 degrees F.
- Cut a few slashes in the top of the dough with a sharp knife. Place into the oven and bake for 40-45 minutes.
- Cool on a wire rack.
Recipe from page 63 in the book: Breads published by Igloo Books
Serving Size:1 slice
Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 124mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.