Olive bread with sun-dried tomatoes
This delicious olive and sun-dried tomato bread is soft and light with a crispy crust. Really tasty with both black and green olives.
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Cooking tools:
- Hand mixer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Kitchen towel
Ingredients
- 150 ml lukewarm water
- 1 tablespoon dried yeast
- 1 teaspoon sugar
- 250 grams of flour
- half teaspoon salt
- 15 pitted black olives
- 15 pitted green olives
- 3 sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomatoes
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