Tomato – olive – bread with herbs

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• ¾ cube of yeast
• 250 ml water, lukewarm
• 1 ½ tsp salt
• 8 tbsp olive oil
• Herbs of Provence, dried
• 80 g olives, black, pitted, chopped
• 80 g tomatoes, dried
• Oil, for the mold
• Flour , for the shape

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

A must at any barbecue party – best served with herb butter

Sift flour into a bowl. Dissolve yeast in the water with a little sugar. Add the mixture to the flour with salt. Mix in the olive oil and herbs and add it too. Knead the dough and let it rest in the covered bowl for one hour. Knead the dough again, chop the tomatoes and knead them into the dough with the olives. Brush a bread pan or casserole dish (capacity 2 l) with oil, flour it, and place the dough in it, cut it into diamond shapes and brush it with oil. Let it rise in the dish for another half hour. Preheat oven to 230°C. When the bread is ready to go, reduce the temperature to 200°C. Bake the bread for 40 minutes with the lid closed or covered with aluminum foil. Bake uncovered for another 10 minutes. The bread is done when you tap it and it sounds hollow.