- 2
Ingredients
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 1 envelope active dry yeast
- 1 tsp brown sugar
- 1 tbsp fresh thyme
- 1 cup lukewarm water
- 4 tbsp olive oil
- 1/2 cup black pitted olives, sliced
- 1/2 cup green olives, pitted and sliced
- 1 3/4 cups drained sun-dried tomatoes in oil, sliced
- 1 egg yolk, beaten
Preparation
Step 1
Sift the flour and salt together into a bowl and stir in the yeast, sugar, and thyme. Make a well in the center and pour in the lukewarm water and oil. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a floured surface and knead for 5 minutes.
Brush a bowl with oil, shape the dough into a ball, and place in the bowl. Put bowl in plastic bag and let rise until dough has doubled in volume.
Dust a cookie sheet with flour. Turn out the dough onto a lightly floured surface and punch down. Cut in half and shape each half into a round or oval. Put them on the prepared cookie sheet and put into a plastic bag and let rise for 45 minutes.
Preheat the oven to 44F. Make 3 shallow diagonal slashes on the top of each loaf and brush with the beaten egg yolk. Bake for 40 minutes, until golden and hollow sounding.