Bread with sun-dried tomatoes and olives

Bread with sun-dried tomatoes and olives - A homemade delicacy

In a busy world, there is nothing more comforting than a warm homemade bread that emanates inviting aromas of sun-dried tomatoes and olives. This recipe for bread with sun-dried tomatoes and olives will quickly become a family favorite, perfect for a savory breakfast or a light dinner alongside a fresh salad.

Here’s how to prepare this delicacy step by step, with helpful tips and ingredient information to help you achieve a perfect result!

Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 40 minutes
Total time: 2 hours
Number of servings: 8-10 slices

The history of the recipe

Bread with sun-dried tomatoes and olives has its roots in cooking traditions worldwide, where homemade bread was an essential element of the meal. This recipe combines the intense textures and flavors of sun-dried tomatoes with the rich savor of olives, creating a final product that not only satisfies but also delights.

Necessary ingredients

- 100 ml lukewarm milk (and a little extra for kneading)
- 1 packet of dry yeast
- 1 tablespoon of granulated sugar
- 500 g white flour (TYPE 650) and a little extra for kneading
- 1 teaspoon of salt
- 3 tablespoons of extra virgin olive oil
- 100 g pitted olives (or with pits, pitted)
- 100 g sun-dried tomatoes (ideally sun-dried tomatoes, but you can also use oil-packed ones)
- Dried basil and dried oregano (or just one of them, according to preference)

Step by step: Preparing the bread

1. Activating the yeast: In a small bowl, combine 100 ml of lukewarm milk with the packet of dry yeast and the tablespoon of sugar. Mix well and let the mixture sit in a warm place for 20 minutes until it becomes frothy. This step is essential to activate the yeast, ensuring an even rise of the dough.

2. Preparing the dough: In a large bowl, add 500 g of flour and 1 teaspoon of salt. Mix the dry ingredients well. Then add the risen yeast mixture and knead everything until you have a smooth dough. It’s important for the dough to be elastic, so don’t rush this stage.

3. Adding flavoring ingredients: Once the dough has been kneaded, add the 3 tablespoons of olive oil, the chopped olives, and the diced sun-dried tomatoes. If you feel the dough is too dry, you can gradually add lukewarm milk until the mixture becomes soft but not sticky.

4. Rising the dough: Cover the bowl with a clean towel and let the dough rise in a warm place for 40 minutes to an hour, until it doubles in volume. This process is crucial for achieving a fluffy and airy bread.

5. Shaping the bread: After the dough has risen, grease a springform pan with olive oil and transfer the dough into the pan. Let it rise in the pan for another 20 minutes. This is the perfect opportunity to let your creativity run wild; you can choose to shape the bread into various forms, not just the classic version.

6. Preparing for baking: Preheat the oven to 180 degrees Celsius. After the dough has risen, brush the top with olive oil and sprinkle with coarse salt, dried basil, and dried oregano. These aromas will add extra flavor to your bread.

7. Baking: Place the pan in the oven and bake the bread for 40 minutes until it is golden and crispy. You can check if it’s baked by lightly tapping the bottom of the bread; if it sounds hollow, it’s done!

8. Cooling and serving: Once baked, let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. This will help maintain a crispy crust.

Serving suggestions

This delicious bread is perfect served alongside fresh cheese, a colorful salad, or even as a base for a gourmet sandwich. I recommend pairing it with a cup of herbal tea or a dry white wine for an unforgettable meal.

Possible variations

- You can add fresh herbs like dill or thyme to diversify the flavor.
- Replace the olives with nuts or seeds for a different texture.
- Experiment with different types of flour, such as whole wheat or rye flour, to make a healthier bread.

Nutritional information and calories

This bread with sun-dried tomatoes and olives is rich in fiber and nutrients due to its ingredients. Whole wheat flour, olives, and sun-dried tomatoes add a boost of vitamins and antioxidants to your diet. A slice of bread has about 150 calories, depending on the exact ingredients used.

Frequently asked questions

1. Can I use fresh yeast?
Yes, you can replace dry yeast with fresh yeast. Use about 20 g of fresh yeast for the same amount of flour.

2. How can I store the bread?
The bread is best stored in a paper bag at room temperature. You can freeze slices to keep them fresh longer.

3. Is it possible to add other ingredients?
Absolutely! You can experiment with different cheeses, vegetables, or herbs to customize the recipe to your taste.

Try this recipe for bread with sun-dried tomatoes and olives and let yourself be carried away by its inviting aromas! You will be delighted not only by the taste but also by the preparation process, which becomes a satisfying experience. Enjoy!

 Ingredients: 100 ml warm milk, plus a little extra for kneading 1 packet of dry yeast 1 tablespoon of granulated sugar 500 g white flour (I used TYPE 650) and a little extra for kneading 1 teaspoon of salt 3 tablespoons of extra virgin olive oil pitted olives (I had olives with pits and I removed them) sun-dried tomatoes (the original recipe called for sun-dried tomatoes, I used sun-dried tomatoes in olive oil) dried basil and oregano.

 Tags:  bread with olives