OLIVE BREAD WITH SUN DRIED TOMATOES

OLIVE BREAD WITH SUN-DRIED TOMATOES

INGREDIENTSpsomi

1 kg wholemeal bread

½ teaspoon garlic powder

45 g. fresh yeast

1 tablespoon oregano

150g. “Arcadia” Kalamata olives (sliced or pitted chopped)

6 “Arcadia” sundried tomatoes chopped

1½ cups warm water

3 tablespoons olive oil

1 teaspoon sugar

some salt

METHOD

Mix the flour with garlic, oregano, sugar and salt. Dissolve the yeast in warm 3-4 tablespoons of water adding 1-2 tablespoons of flour. Let the mixture in a warm place to rise. Then put the flour in a bowl, pour the mixture of yeast, water, olive oil and knead well with your hands. Just join the materials add the olives and the sundried tomatoes. Knead again well and mold the dough into two loaves. Place them on a sheet of wax paper, then cover it and let it rise. As soon as it is double in size, carve them, brush the top with a little water, sprinkle with sesame seeds (optional) and bake in moderate oven at 180°C for about 15-20 minutes.