Tasty and surprising, bread with dried tomatoes is a pleasure for the eyes and mouth! You can savor a slice natural or even lightly toasted, thus discovering the delicious filling prepared with dried tomatoes, olives and aromatic herbs. This bread is also a concentrate of health, thanks to the presence of lycopene in dried tomatoes. In short, a recipe absolutely to try and a bread to take with you anywhere, to the beach or for trips to the mountains, it will really make everyone happy!
300 grams of semi-whole wheat flour
100 grams of whole wheat flour
10 grams of fresh brewer's yeast
1/2 tablespoon of sea salt, finely ground
250 ml of water
200 grams of dried tomatoes in oil
100 grams of pitted black olives
1/2 teaspoon of oregano
1/2 teaspoon of thyme
Extra virgin olive oil
Combine the flours. Dissolve the yeast in half a glass of warm water taken from the total. Pour the yeast over the flours, mix and add the rest of the water and two tablespoons of extra virgin olive oil, knead. Incorporate the salt and knead again. Beat the dough against the table a few times. Place the dough in a bowl, cover with a cloth and let it rise for a couple of hours, away from drafts. Meanwhile, chop the dried tomatoes and olives, mix these ingredients together with the aromatic herbs. Take the dough again, roll it out quickly with your hands until you get a rectangular shape. Spread a central strip with the chopped dried tomatoes and olives. Fold the long sides towards the center, taking care to seal the roll. Place the roll in a loaf pan, let it rest for a couple of hours. Bake at 200° C for 14 minutes, then lower the oven temperature to 180° C and continue cooking for 30 minutes.