Sun dried tomato with rosemary bread

Ingredients:

• 450g strong white flour
• 1 sprig rosemary, leaves pulled off and chopped
• 6 leaves basil, chopped
• 10 pitted black olives, quartered
• 3 tsp dried yeast
• 20 sundried tomatoes, chopped
• 315ml lukewarm water
• Sea salt, for sprinkling

Method:

1. Put all ingredients (except sea salt) in a bowl and knead for 5 minutes.
2. You can also put them in a food mixer and let it do the work.
3. Cover and leave in a warm place until doubled in size.
4. Remove from the bowl, turn onto a floured surface and knead for about 5 minutes.
5. Preheat the oven to 200°C.
6. Place dough on an oiled tray and flatten, sprinkle with sea salt and leave to rise again for another 20 minutes.
7. Bake in the oven for 15-20 minutes until it sounds hollow when tapped on the base.
8. Enjoy.

Recipe submitted by FMPC