Feuervogel's spicy summer bread

Ingredients for 1 servings:

• 675 g wheat flour type 405
• 35 g fresh yeast, alternatively 1.5 sachets of dry yeast
• 1 ½ tsp salt
• 25 g sugar
• 1 egg(s)
• 75 ml olive oil
• 250 ml milk, lukewarm
• Flour for the bowl and the work surface
• 125 g dried tomatoes
• 2 tbsp, heaped olives, black, alternatively green
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 2 tsp, heaped chili flakes as desired
• 1 tsp thyme, fresh or dried
• Flour for dusting
• Sea salt and pepper, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

with dried tomatoes and black olives

Put the flour, yeast, salt, sugar, egg, and olive oil into the bowl of a food processor and mix everything well. Then slowly add the lukewarm milk until a large lump forms that pulls away from the edges. This may require more or less liquid, depending on how much liquid the flour absorbs, so please don’t pour it all in at once. Continue kneading the dough for another four to five minutes or continue kneading by hand. Then place the dough in a floured bowl, cover, and let rise in a warm place for 40 minutes. Meanwhile, dice the sun-dried tomatoes. Do the same with the black olives. You may need to remove the stones. This is best done with a fruit corer. Dice the onion and garlic cloves, sweat them in a tablespoon of olive oil until translucent, and let cool. The dough should now have doubled in size. Knead it on a floured surface, stretching it out slightly with your hands. It should form a larger, thick rectangle. Now add the diced tomatoes and olives, diced onion and garlic, chili flakes, and thyme leaves and knead everything together thoroughly. This takes about five minutes until all the ingredients are mixed with the dough. Shape the dough into an oblong loaf and place it on a baking sheet lined with baking paper. Cover again and let it rise for 40 minutes. Preheat the oven to 200°C (top/bottom heat). When the bread has visibly risen, brush it with a little water and sprinkle with coarse salt and pepper. Bake in the hot oven on the second rack from the bottom for 35-40 minutes, keeping an eye on the browning and, if necessary, cover with baking paper after 20-25 minutes to prevent the bread from getting too brown. Allow the finished bread to cool on a wire rack. The olives make the bread very moist, and if placed on its cut side and wrapped in a cotton cloth, it will easily keep for one to two days.