Recipe from: 3/3/1997 12:00:00 AM
Ingredients 9
Servings 0


  • 350
    white bread flour
  • 2
  • 10
    instant yeast
  • 200
    lukewarm water
  • 15
    olive oil
  • 10
    sun-dried tomatoes, finely chopped
  • 1
    onion, chopped and fried
  • 50
    chopped herbs
  • crushed garlic to taste (optional)


20-25 minutes
Preheat the oven to 190 ºC (375 ºF). Grease two baking sheets. Sift the flour and salt together into a large bowl. Sprinkle the instant yeast on top. Pour over the water and olive oil and add the herb mixture. Mix well and knead until the dough no longer sticks to your hands or the sides of the dish, about 10 minutes. Cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume. Punch down and divide in half. Shape each half into a ball, flatten slightly and make a cross on top of the dough with a knife. Sprinkle with a little olive oil and sun-dried tomatoes, onions, chopped herbs and garlic. Leave to rise again for about 30 minutes until doubled in volume. Bake for 20 to 25 minutes or until the bread is done. Makes 2 loaves.

Read more on: starch  |  bake

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