Tuscan Olive Bread

Tuscan Olive Bread Ingredients

1 pn Salt	1 Red onion; finely chopped
2 lb Strong plain flour	3 Cloves garlic; crushed
3 g Dried yeast	6 Fresh plum tomatoes; chopped
2 fl Olive oil	1 ds Red wine
5 fl Lukewarm water	1 Pinches salt and freshly
2 Sun-dried tomatoes; finely	2 oz Feta cheese; crumbled
1 Sprig fresh rosemary	1 oz Black olives; pitted and
FOR THE TOPPING	1 oz Capers
1 tb Oil

Instructions for Tuscan Olive Bread

1. First make the bread: knead all the ingredients in a large bowl and leave for 1 hour in a warm place to rise. 2. Knead the dough thoroughly again, then divide into 6 equal rounds. 3. Leave the dough to prove for a further 20 minutes then bake in a preheated oven at 220?C/425?F/Gas Mark 7 for 15 minutes. 4. Remove from oven, brush with olive oil and leave to cool. 5. Now prepare the topping: in a pan heat the oil and fry the onion and garlic until soft. 6. Add the tomatoes, wine and seasoning and simmer until the sauce has reduced and is a paste-like consistency. 7. Stir in the cheese, olives and capers, and heat through gently. 8. Divide the mixture between the bases and serve at once. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized

More like this...

Tuscan Bread Soup with Fresh Tomatoes and Olive Oil

Tuscan White Beans with Olive Oil

Tuscan White Beans with Olive Oil

Daks Olive Oat Bran Bread (Bread Machine)

Olive Bread - Electric Bread

Ingredient Insight - look inside this recipe