Potato and olive bread

Ingredients for 2 servings:

• 500 g flour
• 1 tbsp, leveled salt
• 1 tsp sugar
• 20 g yeast
• 230 ml water, warm
• 4 tbsp olive oil
• 100 g tomatoes, dried, preserved in oil
• 100 g olives, black, without stones
• 2 cloves garlic
• 4 tbsp fresh mixed herbs (sage, basil, oregano, chives)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Italian herb bread with tomatoes and olives

Mix the flour, salt, and sugar, place it on a work surface, and make a well in the center. Take about 4 tablespoons of the water and dissolve the crumbled yeast in it. Pour it into the well, then add the remaining water and oil. Finely chop the drained tomatoes, olives, garlic, and herbs and add them. Then knead everything thoroughly by hand for 5-10 minutes until the dough is no longer sticky (dust your hands with flour occasionally if necessary). Cover the dough with a kitchen towel and let it rest for about 1 hour. After the resting time, knead the dough briefly again and form two loaves of bread. Place them on a baking sheet lined with baking paper, score the surface several times, and cover and let rest for about 45 minutes. Bake in a preheated oven at approximately 180°C (fan oven) for about 45 minutes. For a nice crust, we recommend placing a small bowl of water on the floor of the oven. This bread is delicious with salad, as crostini, bruschetta, with dip or just on its own!