Whether it's for the next barbecue party or for a family dinner - bread with dried tomatoes and olives tastes good to everyone! Light and fluffy with a Mediterranean touch, easy to make, and always successful with our recipe. The quanity is enoug for a small casserole dish.
| Persons | 4 |
| Preparation time | 20 minutes + 90 minutes total rest time + 40 minutes baking time |
| Difficulty | Easy |
Ingridients:
- 500 g plain flour
- 1 packet dry yeast
- 1 teaspoon honey
- 350 ml lukewarm water
- 2 tsp salt
- 60 ml MANI 100% virgin olive oil
- 20 olives, chopped
- 50 g dried tomatoes, chopped
- 5 tbsp aromatic tomato paste
- Olive oil for drizzling
Preparation:
- Knead the flour together with the yeast, honey, water, salt and virgin olive oil until a smooth dough is formed.
- Place the dough in an oiled bowl and let it rise, covered, for 60 minutes.
- Roll out the dough into a large rectangle, spread with the tomato paste and sprinkle with the chopped olives and dried tomatoes.
- Using a pizza cutter, cut the dough into wide strips and fold them together like an accordion.
- Place the folded strips of dough in the greased baking dish and leave to rise, covered, for another 30 minutes.
- Preheat the oven to 170°C hot air. Drizzle the plucked bread with olive oil and bake for 35 to 40 minutes until golden brown.
MANI Tip:
The dried tomatoes can also be replaced with various Mediterranean herbs.
