Name: Olive Oil Bread
Yield: Makes 2 Small Loaves
Ingredients: 400 g (14 oz) bread flour; 1 teaspoon sugar; 1½ teaspoons salt; 50 g (1¾ oz) oven-roasted tomatoes; 3 tablespoons olive oil; 15 g (½ oz) fresh yeast

Preparation info

Makes
2
Small Loaves

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is an ideal picnic bread. It is great filled as a large roll, cut into slices for crostini or bruschetta, or just broken off to eat as it is. It is quite wonderful plain or with some chopped sautéed mushrooms, roasted tomatoes, olives, nuts or herbs mixed through before its second rising.

Ingredients

15 g (½ oz) fresh yeast
3 tablespoons olive oil

Method

Put the yeast in a large bowl with the olive oil, sugar and 1 cup (250 ml) tepid water and mix together. Leave for 10–15 minutes until it starts activating and looks frothy.

Add the flour and salt