Bread with olives and dried tomatoes

Ingredients for 2 servings:

• 640 g flour
• 21 g fresh yeast
• 1 ½ tsp salt
• 3 tbsp olive oil,
• 350 ml water, lukewarm
• 130 g olives, black, pitted
• 200 g dried tomatoes in olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Put the flour in a bowl and make a well in the center. In a small bowl, mix the yeast with a little warm water and add it to the well. Stir it into the flour a little with your finger. Add the salt, olive oil, and water and knead into an elastic dough. Depending on the flour, you may need a little more water. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Then return it to the bowl and let it rise, covered, in a warm place for about 1 hour. It should have doubled in size. In the meantime, chop the tomatoes, but don’t make them too small. I always halve and quarter them; you can skip chopping the olives, as they’ll break apart later while kneading. Line a baking sheet with baking paper, knead the dough briefly, and divide it into two equal parts. Return one part to the bowl, add half of the olives and tomatoes, and knead everything together thoroughly. Lightly flour the dough, shape it into a round, and place it on the baking sheet. Do exactly the same with the second half of the dough. Flatten the two round pieces of dough slightly, dust with flour, and cut a cross into them with a sharp knife. Cover and let rise in a warm place for another hour; the dough should have increased in size considerably. In the meantime, preheat the oven to 220°C (top/bottom heat) and bake the loaves for 25-30 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack.