Olive bread with sun-dried tomatoes vegetarian

Preparation – 15 minutes + waiting time

Combine the yeast with a teaspoon of sugar in 150 ml of lukewarm water. Make sure the water is not too hot. Let the yeast mixture stand for about 10 minutes, until it starts to foam.

Meanwhile, mix the flour with the salt. Slice the olives into rings and finely chop the sun-dried tomatoes.

You can knead the dough by hand or with an electric mixer. Slowly mix the yeast mixture into the flour along with a tablespoon of the sun-dried tomato oil, and knead into an elastic dough.

Knead in the olives and sun-dried tomatoes and form a ball. Cover with a clean tea towel and let the dough rise for an hour, or until it has doubled in size.

Finishing the olive bread with sun-dried tomatoes – 45 minutes

Line a baking tray with baking paper and shape the dough into an oval. Flatten it slightly with your fingers and let it rise for another 15 minutes.

Meanwhile, preheat the oven to 180 degrees celsius.

Bake the bread for around 25 - 30 minutes, until nice and golden brown. The exact baking time depends on the oven and the thickness of the bread. Check if the bread is cooked by tapping the bottom. If the bread sounds hollow, it is done.

Serve this bread on its own, or spread with butter and sprinkled with a little sea salt. Enjoy your meal!