Tomato Olive Bread
1 packet yeast
650 g flour
1 tsp sugar
1 tsp salt
60 g olive oil
300 ml water
100 g black and/or green olives
50 g sun-dried tomatoes, chopped
1 egg
Dissolve the yeast in lukewarm water with the sugar and let it sit for a few minutes.
In a bowl, mix the dry ingredients along with the olive oil, and add the yeast mixture, olives, tomatoes, and the egg.
Knead the dough slowly for 2 minutes, then a bit faster for 3 minutes, or until the dough becomes smooth.
Divide the dough into two loaves and place them on a baking sheet or in loaf tins. Spray the dough with water using a spray bottle until it’s well moistened.
Score the dough with a sharp knife and let it rise for 40 minutes.
Preheat the oven to 200°C. Bake for 20 minutes, lowering the heat to 180°C after the bread has been in the oven for a few minutes.