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!