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Sun Dried Tomato and Olive Bread
Sun Dried Tomato and Olive Bread
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Prep Time:
40 minutes
Total Time:
4 hours 10 minutes
Try this delicious sun-dried tomato and olive bread to complement your next pasta dinner.
Ingredients:
  • 1 1/2 teaspoons regular active dry yeast
  • 1/2 teaspoon sugar
  • 1 1/3 cups warm water (105°F to 115°F)
  • 1 1/2 teaspoons salt
  • 1 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 1 1/2 to 1 3/4 cups bread flour or Gold Medal™ all-purpose flour
  • 1/3 cup sun-dried tomatoes in oil, drained, chopped, patted dry
  • 1/3 cup pitted kalamata olives, quartered, patted dry
  • 2 teaspoons extra-virgin olive oil
Instructions:
  • In a large bowl, mix together yeast and sugar, then pour in 1/3 cup of water. Allow it to sit for 10 minutes or until the mixture is bubbly and the yeast is fully dissolved.
  • Pour in the remaining 1 cup of water and add salt. Mix in white whole wheat flour, cornmeal, and 1 1/2 cups of the bread flour gradually, incorporating more flour as needed until the dough is smooth and easy to work with.
  • Transfer the dough onto a lightly floured surface. Knead for 10 minutes until smooth and springy. Incorporate sun-dried tomatoes and olives gently while kneading. Put the dough in a large bowl greased with oil, turning the dough to coat all sides. Loosely cover the bowl with plastic wrap that has been sprayed with cooking spray. Allow the dough to rise in a warm place for about 1 hour until it doubles in size, checking if an indentation remains when touched.
  • Prepare a cookie sheet by lining it with parchment paper. Gently deflate the dough by pushing your fist into it. Place the dough on a lightly floured surface and shape it into a 10x8-inch oval. Fold one long side up to the center and press the edge into the dough. Fold the other long side over to the center and press the edge into the dough, leaving a visible seam on top. Pinch and press each end to form a point. Transfer the dough to the prepared cookie sheet. Loosely cover the dough with plastic wrap sprayed with cooking spray and let it rise in a warm place for 45 to 60 minutes, or until doubled in size.
  • Preheat the oven to 400°F. Brush the loaf with oil and bake for 30 to 35 minutes, or until golden brown and the bottom sounds hollow when tapped. Allow it to cool completely on a rack for about 1 hour.

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