Sun-Dried Tomato and Olive Bread

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  3 ⅔ cup or 458g

• Salt

  Table

  2 ½ tsp or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Yeast

  Leavening agents, baker's, active dry

  1 ⅔ tbsp or 20g

• Water

  Plain, clean water

  1 ⅛ cup or 266g

• Olives

  Ripe, canned (small-extra large)

  1 ¼ cup or 168g

• Sun-dried tomatoes

  1 cup or 55g

Directions

1. Mix yeast, flour, water, vegetable oil, and salt in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
2. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny.
3. Cover with a piece of cling film and leave to rise for one hour.
4. Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
5. Mould both the doughs into rough round shapes and press firmly down.
6. Sprinkle white flour lightly over the top of the dough loaves and mark them with a cross.
7. Place loaves on a baking sheet lined with parchment paper and prove for one hour in a warm place.
8. Preheat oven to 425 degrees F.
9. Bake for 30 minutes or until golden-brown
10. Remove from the oven and cool on a wire rack before slicing.

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