Name: Pane con olive e pomodori
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 700.00 g flour bread; 15.00 ml active dried yeast; 250.00 ml water; 50.00 ml fresh chillies 573; 9.00 ml salt; 100.00 g olives calamata, halved; 100.00 g sun-dried tomatoes chopped

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Ingredients (7)

700.00 g	flour — bread
15.00 ml	active dried yeast
250.00 ml	water

quantity starter dough (see recipe)

50.00 ml	fresh chillies — 573
9.00 ml	salt
100.00 g	olives — calamata, halved
100.00 g	sun-dried tomatoes — chopped

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Method:

HAND METHOD: Place flour on a clean surface and make a well in centre. Sprinkle yeast and water into well and allow to stand for 1 minute, or until starting to bubble.
Break starter dough into 2 cm squares and place in well. Add olive oil and salt.
Using a wooden spoon or metal spatula, mix to make a dough. Knead for 15 minutes, or until elastic and smooth.
Add olives and sun-dried tomatoes and mix in.
Cover with plastic wrap and allow to rest at room temperature for 1 hour.
ELECTRIC MIXER: Mix water, olive oil and yeast for 2 minutes at low speed. Add bread flour and salt.
Mix for 5 to 10 minutes at low speed. Add olives and sun-dried tomatoes and mix for another 2 minutes. Remove from mixer.
Cover and allow to rest at room temperature for 1 hour, in a draught-free place.
Punch dough down and allow to rest for 30 minutes. Halve dough and shape into 2 loaves.
Place in a warm place and leave to rise until doubled in size. Score top lightly, dust with flour and bake at 200 ºC for about 40 minutes, or until deep brown.
TOTAL KILOJOULE COUNT: 17 950 kJ (4 290 Cal). A portion: 755 kJ (180 Cal).
Makes 2 loaves (about 24 slices).