Italian bread
Ingredients:
Yeast dough
- Wheat flour 450 g
- Fresh yeast 10 g
- Crushed peppercorns 1 tablespoon
- Water (slightly warm) 225 ml
- Olive oil 50 ml
- Salt 1 teaspoon
Additionally
- Sun-dried tomatoes in oil 50 g
- Olives 50 g
- Capers 50 g
- Fresh rosemary 2-3 sprigs
Preparation:
- Pour flour, crumbled yeast, pepper and salt into a bowl. Pour in slightly warm water and olive oil.
- Knead the dough for about 4-5 minutes. At the end, add dried tomatoes, olives, capers and rosemary.
- Cover the bowl with the dough with a damp cloth and set aside for 1 hour to rise until it doubles in volume.
- Grease a baking tin or loaf pan measuring approximately 30x11cm with butter and cover with parchment paper. Place the dough in a baking tin, drizzle with olive oil, sprinkle with salt and set aside for 30 minutes.
- Place the dish in the oven and bake according to the instructions shown on the display. Once baking is complete, leave the bread in the hot oven for 20 minutes, then remove and set aside to cool.
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