Olive & Sun-dried Tomato Bread
Take a crusty bread loaf to tasty new heights by working chopped garlic, olives and sun-dried tomatoes through the dough for maximum flavour in every slice.
Makes 2 loaves
300ml (1¼ cup) water
200ml (¾ cup) Greek yogurt
50g (2oz) fresh yeast
1 tbsp honey
1 tsp salt
2 garlic cloves, minced
325g (2⅔ cups) bread flour (strong white flour)
3 tbsp olive oil
450g (3½ cups) “00” flour
100g (¾ cup) Kalamata olives, roughly chopped
100g (¾ cup) sun-dried tomatoes, roughly chopped
Combine the water and yogurt in a pan and warm over a low heat on your stovetop to 37˚C (98.6˚F); test this with a thermometer. Transfer to a bowl, stir in the yeast, honey, salt and garlic, then beat in the strong bread (white) flour and the oil. Add the “00” flour and stir until you have a smooth dough. Cover the bowl with plastic wrap and set aside in a warm place until the dough has doubled in size. This will take about 1 hour.
Split the dough in half and knead half the olives and half the tomatoes into each piece. Shape each half into a ball. Place the balls of dough, spaced well apart, in a floured basket (this leaves a nice design imprinted on them). Cover with a cloth and set aside to rise in a warm place for at least 30 minutes.
Fire up your Ooni pizza oven. Aim for 250˚C (480˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Line a baking tray with baking paper. Turn the dough out of the basket and onto the prepared tray so that the patterned surface is on top. Prick that surface with a chopstick or skewer.
Place the baking tray inside your Ooni pizza oven and bake the loaves for about 20 minutes, or until golden and risen – the loaves are ready when they make a hollow sound when tapped on the bottom.