John Myers
Contents
show
Italian Tomato Olive Bread
The perfect italian tomato olive bread recipe with a picture and simple step-by-step instructions.
- 400 g Wheat flour
- 300 ml Lukewarm water
- 1 half packetg Yeast fresh
- 10 g Salt
- 1 half teaspoon Rosemary
- 6 piece Pickled tomatoes
- 12 piece Olives
hardly any workload …
- 1 ….. you have this delicious bread … it is a modification of my 10 min.brot … it has a long waiting time (at least 15 hours) due to the “long dough management” due to the amount of work involved seen but made super fast
To make dough…
- Remove a few tablespoons of the lukewarm water and dissolve the yeast in it – put the flour in a bowl, mix in the salt and rosemary – add the water and yeast mixture to the flour and mix everything thoroughly with a fork until a dough is formed – this dough remains for 15 up to 18 hours Simply stand covered in the kitchen (technical jargon: long dough processing)
On the next day..
- After the long rest period, add finely chopped olives and tomatoes, knead the dough again on a heavily floured surface and add a little flour until it is no longer sticky – shape a long “noodle” out of the finished dough and make it then turn into a snail
to bake….
- Put the bread in a heat-resistant dish that has been thoroughly dusted with flour and bake covered first for 35 minutes at 250 degrees – then remove the lid and bake for another 20 minutes at 220 degrees – let cool on a wire rack
Facebook Comments