Tomato-olives bread with rosemary

Name: tomato-olives bread with rosemary
Cook time: 30 min
Total time: 150 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 business suit white bread mix 500 g; 5 tablespoons olive oil; 2 teaspoons salt; 1 little pot sundried tomatoes in oil in pieces; 50 g black (garlic) olives without pit in pieces; 2 twigs rosemary finely chopped; 2 teaspoons Crystal Salt Flakes sea salt flakes suit; baking flour to pollinate

A nice Mediterranean recipe. The vegetarian lunch contains the following ingredients: white bread mix (500 g), olive oil, salt, sundried tomatoes in oil (in pieces), black (garlic) olives without seeds (in pieces), rosemary (finely chopped), Crystal Salt Flakes (sea salt flakes pack ) and flower to pollinate.

Ingredients

Kitchen Stuff

tea towel without detergent air
plastic foil
mixer with dough hooks

Directions

In a bowl mix bread mix with 3 tablespoons oil, salt and 3 dl lukewarm water.
Mix into a dough using a mixer with dough hooks.
Sprinkle the countertop with flour.
Place dough on it and crush it.
Divide the olives and tomatoes.
Dough the dough thoroughly for 5-10 minutes until smooth dough is created.
Dough into ball and lightly brush with oil.
Place dough in bowl, cover with plastic foil and let dough rise in a warm place for about 1 hour until volume doubles.
Remove dough and knead for a while.
Sprinkle the worktop with flour.
Roll out dough into thin, oval piece of 1/2 cm thick.
Place dough dough on greased baking sheet.
Cover with a damp tea towel and allow to rise for another 30 minutes.
Preheat oven to 225 ° C.
Press dimple with dough here and there.
Cover the dough with oil and sprinkle with rosemary and salt flakes.
Bread in light brown and crispy for 25-30 minutes.
Remove bread from oven and allow to cool..