Black Olive & Tomato Bread
Details
- Serving Size: 16
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- bread
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 envelope of active yeast
- 1 tsp. sugar
- 1 tbsp. fresh rosemary (chopped)
- Just under 1 cup of lukewarm water
- 4 tbsp. olive oil (and extra for brushing)
- 1 cup black olives (sliced)
- 1 cup oil-packed sun-dried tomatoes (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 center 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 sliced olives and sliced tomatoes.
Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
Brush bowl with oil and place dough into bowl
Turn dough onto floured counter, punch down and cut in 1/2Shape each 1/2 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
Remove from pan onto a wire rack to cool.This recipe makes 2 loaves.
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