Recipes, Entrées

Savory bread with olives, sun-dried tomatoes, and corn

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Savory bread with olives, sun-dried tomatoes, and corn

For 4 people

Difficulty: medium

Price: medium

Preparation time: 25 minutes

Resting time: 2h 

Cooking time: 40 minutes

Ingredients

  • 500 g bread flour (T65)
  • 10 g fine salt
  • 7 g active dry yeast (or 20 g fresh yeast)
  • 300 ml lukewarm water
  • 4 tbsp extra virgin olive oil
  • 100 g pitted green and black olives
  • 80 g sun-dried tomatoes
  • 100 g cooked corn, drained
  • 1 tsp dried rosemary
  • 1 tsp dried oregano

Ustensils

Preparation

Dissolve the yeast in 50 ml lukewarm water and let it activate for 10 minutes.

In a large mixing bowl, combine the flour and salt.

Make a well in the center, then add the activated yeast, the remaining lukewarm water, and the olive oil.

Knead by hand or with a stand mixer for 10 minutes until you obtain a soft, smooth, slightly sticky dough.

Add the olives, sun-dried tomatoes, corn, rosemary, and oregano.

Knead for an additional 2–3 minutes to evenly distribute the fillings throughout the dough without crushing them.

Shape into a ball, cover the mixing bowl with a clean cloth, and let rise at room temperature for 1 hour 30 minutes until doubled in size.

Punch down the dough on a floured work surface, shape it into a regular log slightly shorter than the length of the pan, and gently place it in the Géoforme.

Cover with a cloth and let proof for an additional 30 minutes at room temperature.

Preheat the oven to 220°C.

Bake with a bowl of water placed at the bottom of the oven to create steam.

Bake for 10 minutes at 220°C, then reduce the temperature to 190°C and continue baking for 25–30 minutes until the crust is well golden.

Unmold immediately after removing from the oven and let cool for 20 minutes on a wire rack before slicing.

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