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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this makes 1 loaf Ingredients:
3 cups flour |
1/2 tsp salt |
1 tsp fast action yeast |
1 tsp thyme |
3 tbsp olive oil |
4 black or green olives, pitted and chopped |
3 sun dried tomatoes in oil, drained and chopped |
Directions:
1. Place flour and salt in a bowl and sprinkle over the yeast and thyme. Make a well in the center and then pour in 7/8 cup warm water and 2 tbsp of olive oil.
2. Mix to a dough and knead on a floured surface for 1- minutes, until elastic.
3. Place dough in a large oiled plastic bag. Seal and leave in a warm place for about 2 hours, or until doubled.
4. Turn out on a floured surface and knead lightly. Flatten the dough with your hands. Sprinkle over the olives and tomatoes and knead them in until they are well distributed. Shape the dough into a lonog oval and place on a lightly greased baking sheet. Cover and leave to rise in a warm place for 45 minutes.
5. Preheat the oven to 375
6. When risen, press your finger several times into the dough, drizzle the remaining oil and sprinkle with crushed rock salt.
7. Bake for 35-40 minutes or intil loaf is golden and sounds hollow when tapped on the bottom.
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