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Sun-dried Tomato & Olive Bread

This is my "favouritist" bread recipe.

It tastes all Mediterranean-y with those fresh olives and juicy little sundried 'matos. Matched with a delicious crunchy crust and a soft dough, what's not to love? 
If you want to fill your home with the aroma of *puts on Italian accent* Mammas tomato loaf you'll need: 

  • 250g strong flour
  • 7.5g salt
  • 30g of oil (I always use oil from the jar of sun-dried tomatoes to add flavour) 
  • 10g fresh yeast
  • 135ml water
  • 75g olives, chopped
  • 40g sun-dried tomatoes  

1. Start by mixing all the ingredients together, minus the olives and sun-dried tomatoes. Making sure, at first, the salt and yeast don't touch. 

2. Now for the fun (if not slightly aggressive) part. Everyone has their own techniques; I always smack the dough on the kitchen top (see what I mean, a little aggressive) and then decide to calm down and just knead the dough well. Your dough should be elastic-y and smooth. 
Mould into a shiny ball and cover with cling film and leave to rise for an hour. 

3. Add the olives and the tomatoes. Mould back into a rough ball and press firmly down. Sprinkle with flour and mark with a cross. Place the loaf on a baking sheet and cover with a tea towel. Leave to prove for an hour in a warm place. 

4. Bake at 220 °C for 30 minutes. Remove and leave to cool on a wire rack. 
Or if you're me and massively impatient, not to mention hungry, cut into it asap. Bad baking etiquette, I know...

P.S this makes the best Summer-y sandwiches!  

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