Mediterranean Country Bread with Olives and Sun-Dried Tomatoes
Source: https://www.meranermuehle.it/rcp_recipe/mediterranean-country-bread-with-olives-and-sun-dried-tomatoes
Baking/cooking time
25-30 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 Loaf
| 500 | g | Mix protein pizza |
| 350 | g | lukewarm water |
| 80 | g | olives, pitted |
| 100 | g | sun-dried tomatoes in oil |
| 1 | tablespoons | oregano |
| q.s. | Flour for kneading the dough |
Preparation
- Let the oil from the sun-dried tomatoes drain a bit, then cut them into strips.
- Pour the water into the mixing bowl and sprinkle the flour mixture on top. Knead with the dough hook for 6 minutes on low speed, then for 8 minutes on higher speed.
- Add the tomato strips, olives, and oregano, and knead briefly by hand. Let the dough rise at 24°C for 45 minutes or until it has doubled in volume.
- Carefully slide the dough onto a floured work surface and gently stretch it into a rectangle. Divide the dough lengthwise with a dough scraper. Twist both pieces into a spiral, cross them over each other, and twist them together once more.
- Place the twisted dough on a baking tray lined with parchment paper, cover with a cloth, and let it rise for 60 minutes at 24°C.
- Preheat the oven to 210°C (top and bottom heat). Bake the bread in the center of the oven for 25-30 minutes. Let it cool on a wire rack.
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