Olive & Sun-dried Tomato Artisan Bread

Step 1

In a large bowl sift flour and salt.

Step 2

Add in yeast, sugar and rosemary and mix.

Step 3

In a cup mix the oil and water.

Step 4

Make a well in the centre of the flour mixture and pour in the oil/water mixture.

Step 5

Stir with a wooden spoon until dough comes together.

Step 6

Using your hands, knead until it holds together.

Step 7

Turn dough out onto a floured surface, and knead a few times.

Step 8

Flatten slightly and layer on olives and tomatoes.

Step 9

Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth.

Step 10

Shape into a ball.

Step 11

Brush bowl with oil and place dough into bowl.

Step 12

Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size).

Step 13

Dust cookie sheet with flour, or use parchment or silicone mat.

Step 14

Turn dough onto floured counter, punch down and cut in 1/2.

Step 15

Shape each 1/2 into a round.

Step 16

Place them on the cookie sheet, and cover with plastic or damp cloth.

Step 17

Allow to rise for another 45 minutes in a warm place.

Step 18

While the dough is rising turn oven to 400º F.

Step 19

When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk.

Step 20

Bake in preheated oven for 35-40 minutes until golden brown and the loaves sound hollow when tapped on the bottom.

Step 21

Remove from pan onto a wire rack to cool.

Step 22

ENJOY!!