Mediterranean Bread with Olives and Sun-Dried Tomatoes

Ingredients

• 2 red onions
• 1 clove garlic
• 20 g mixed herbs (parsley, basil, mint)
• 100 g sun‑dried tomatoes in oil
• 710 g spelt flour type 1050 (700 g for baking, 10 g for kneading)
• 2 packets dry yeast
• 450 ml lukewarm water
• 200 g black olives (pitted)
• 2 tsp salt

Instructions

1. 1.

   Peel and finely dice or chop onions and garlic. Wash herbs, shake dry and finely chop. Drain sun‑dried tomatoes and reserve the oil. Slice drained tomatoes into fine strips. Grease a springform pan with 1 tbsp of the reserved oil.

2. 2.

   Heat 2 more tbsp of oil in a skillet. Add onions and garlic and sauté over medium heat for 2–3 minutes.

3. 3.

   Add 700 g flour to a large bowl and stir in dry yeast. Mix in 450 ml water, then combine with flour and yeast until loose. Add onions, garlic, tomatoes, herbs, olives (whole or chopped) and salt; mix well. Sprinkle 10 g flour on the work surface and knead the dough for about 10 minutes into a smooth mass.

4. 4.

   Place the finished dough in the springform pan, spread evenly and press down (optionally imprint a pattern). Cover with a kitchen towel and let rise in a warm place for at least 30 minutes until expanded.

5. 5.

   Transfer the springform pan to a baking sheet, bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 50 minutes until golden brown. Let cool briefly, then transfer to a wire rack to finish cooling.