Name: Bread with Sun-Dried Tomatoes and Black Olives
Prep time: 60 min
Cook time: 40 min
Yield: 6
Cuisine: Española
Ingredients: 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.

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