Olive, Basil, Sundried Tomato and Garlic Bread
No story this time. Just the simple desire to bake a good home-style bread.
- 225 gms. all purpose flour
- 2 tsp. dried yeast
- 1 tsp. sugar
- 2 tsp. olive oil
- 2 garlic pods, finely chopped
- a small handful of basil, roughly chopped
- a small handful of olives, pitted and sliced
- a small handful of sun-dried tomatoes
- Place the yeast and sugar in a bowl and top it with some lukewarm water (about 1/2 a cup).
- Place the flour in a basin or mixing bowl.
- Once the yeast gets frothy, pour into the basin and knead to a soft dough. Use more water if needed.
- Rub the salt and olive oil (or butter, if using) and knead into the dough and work until you get a soft and smooth dough with a lot of elasticity.
- Roll into a ball and cover with a wet tea towel. Leave in a warm place for about 15 minutes or until the dough becomes double in size.
- Meanwhile, chop up the garlic, basil, and olives.
- Knock back the dough and work in the garlic, basil, sun-dried tomatoes, and olives.
- Shape again and transfer to a greased and dusted baking vessel of choice. I used the removable bottom of my spring form tin.
- Allow to double in size again. Place in the oven at about 200 degrees for about half an hour or until aromatic and golden. And really swollen.
- Remove and brush lightly with olive oil.
- Cool completely before slicing.
- Enjoy with mild pastas, or simply buttered.
Other sun-dried tomato recipes:
Wholewheat and bran bread with sun-dried tomato, garlic, and rosemary