Tomato and Rosemary Bread
Try the delicious bread with tomatoes and rosemary from Spoonsparrow!
Ingredients
- 250 g flour (and a little extra for the work surface)
- 250 g whole wheat flour
- 1 tsp fine sea salt
- 6 tbsp Olive oil
- 150 g dried olives in oil tomatoes
- 2 sprigs Rosemary
- 60 g pitted black olives
- coarse Sea salt
Instructions
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1.
Dissolve yeast in about 225 ml lukewarm water. Mix the flours with fine sea salt in a bowl.
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2.
Add the yeast mixture and 4 tbsp olive oil, then knead into a smooth dough using the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes.
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3.
Meanwhile, pat the tomatoes dry with a kitchen towel and roughly chop them. Wash the rosemary, shake off excess water, pluck the needles, and coarsely chop.
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4.
On a floured surface knead the dough again, then fold in the tomatoes and rosemary.
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5.
Grease a loaf pan with 1 tbsp oil. Shape the dough into a long loaf and place it in the pan. Cover and let rise for another 15 minutes.
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6.
Brush the bread with remaining olive oil, top with olives, and sprinkle with coarse sea salt. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 50 minutes. Remove from the oven, release from the pan, and cool on a wire rack.
