Savory Bread with Olives and Tomatoes

Name: Savory Bread with Olives and Tomatoes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1 Portionen
Ingredients: 500 g Wheat flour Type 405; 1 tsp Salt; 1 Pck. Dry yeast; 1 tsp Sugar; 100 g Black olives; 80 g Sun-dried tomatoes; 2 tbsp Herbs of Provence; 1 tbsp Coarse sea salt

Bread and Rolls

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Savory Bread with Olives and Tomatoes is ready in 2 h and yields 1 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory bread with olives and sun-dried tomatoes is an absolute delight! I especially like to bake it when friends come to visit, because it is a great accompaniment to dips, cheese or simply on its own. The herbs of Provence give the bread a wonderful Mediterranean note. The preparation is a bit time-consuming, but the result is worth it. A tip: The bread also tastes excellent toasted! Perfect for a cozy breakfast or as a snack in between.

Ingredients (8 ingredients)

500 g Wheat flour Type 405
1 tsp Salt
1 Pck. Dry yeast
1 tsp Sugar
100 g Black olives
80 g Sun-dried tomatoes
2 tbsp Herbs of Provence
1 tbsp Coarse sea salt

Preparation (6 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 3

Put 500 g wheat flour type 405, 1 tsp salt, 1 pack dry yeast and 1 tsp sugar into the mixing bowl and mix for 10 sec/speed 3.

Knead dough

Thermomix® Setting

3 min/Kneading speed

Add 300 ml lukewarm water and knead for 3 min/kneading level into a smooth dough. Transfer the dough to a bowl, cover and let rise in a warm place for 30 minutes.

180

Prepare olives and tomatoes

If necessary, pit 100 g black olives and chop coarsely. Drain 80 g sun-dried tomatoes and also chop coarsely. Set both aside.

Refine dough

Thermomix® Setting

2 min/Kneading speed

Put the dough back into the mixing bowl, add the chopped olives, tomatoes and 2 tbsp Herbs of Provence and knead for 2 min/kneading level.

120

Shape bread

Remove the dough from the mixing bowl and twist it into a long strand on a lightly floured work surface. Grab the ends and twist the dough against each other. Place on a baking sheet lined with baking paper and let rise covered for 15 minutes.

Bake bread

Brush the loaf with some water and sprinkle with 1 tbsp coarse sea salt. Bake in a preheated oven at 180 °C top/bottom heat for approx. 30-40 minutes.