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Whether it's for the next barbecue party or for a family dinner - bread with dried tomatoes and olives tastes good to everyone! Light and fluffy with a Mediterranean touch, easy to make, and always successful with our recipe. The quanity is enoug for a small casserole dish.
|20 minutes +
90 minutes total rest time +
40 minutes baking time
Knead the flour together with the yeast, honey, water, salt and virgin olive oil until a smooth dough is formed.
Place the dough in an oiled bowl and let it rise, covered, for 60 minutes.
Roll out the dough into a large rectangle, spread with the tomato paste and sprinkle with the chopped olives and dried tomatoes.
Using a pizza cutter, cut the dough into wide strips and fold them together like an accordion.
Place the folded strips of dough in the greased baking dish and leave to rise, covered, for another 30 minutes.
Preheat the oven to 170°C hot air. Drizzle the plucked bread with olive oil and bake for 35 to 40 minutes until golden brown.
The dried tomatoes can also be replaced with various Mediterranean herbs.