Bread with Sun-Dried Tomatoes and Black Olives
A delicious bread that pairs very well with any dish. It's very easy to make and turns out delicious; it has such a rich flavor that you won't be able to stop preparing it. The Bread with Sun-Dried Tomatoes and Black Olives is simply spectacular.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 700 grams flour
- 300 grams water
- 100 grams black olives, pitted and dried with paper towels
- 100 grams tomatillo, dried in oil, well drained
- 60 grams butter, at room temperature
- 1 tablespoon salt
- 1 pinch black pepper
- 1 tablespoon herb, provençal
- 20 grams yeast, fresh
Preparation
20 mins
40 mins
Low
- Chop the olives and tomatoes separately for a few seconds in the blender. Set aside.
- Put the rest of the ingredients except the flour in the bowl, blend for 2 minutes.
- Add the flour, tomatoes, and olives and blend for another 15 seconds.
- Place in a container and wait for it to double in volume.
- Shape as desired and place in a baking dish lined with parchment paper.
- Bake at 50º C, and when it increases in volume again, raise the temperature to 200º C for approximately 40 minutes.
- Place a container of water inside the oven while baking to maintain humidity.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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