Italian Tomato Olive Bread

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

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)

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

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