Pain à la tomate et aux olives
- 350 g Flour
- 200 ml Milk, lukewarm
- 0.5 Piece(s) / Portion(s) Fresh yeast
- 5 g Salt
- 40 ml Olive oil
- 40 g Black olives, pitted, cut into strips
- 10 g Tomato purée
- 40 g Dried tomatoes preserved in oil, sliced into thin strips
Preheat the grill in the Standard position with the pizza stone for 5 minutes at the highest level. Keep the lid closed.
Pour the flour into a bowl and create a well in the centre. Mix 100 g of milk with the yeast, pour into the well in the flour and mix together.
Mix together the remaining milk with olive oil and salt and add to the flour mixture. Knead all of the ingredients together for approximately 10 minutes into a smooth, soft dough.
Cut the dough in half and knead the tomato purée into one half of the dough. Cover the dough and leave to rise at room temperature for 2 hours.
Knead the tomatoes into the half of dough with the tomato purée, and the olives into the other half of the dough. Make a loaf of bread out of each of the halves of the dough and place them on the baking paper.
Make incisions into the dough, cover and leave to rise again for another half an hour
Place the loaves with the baking paper onto the preheated pizza stone and bake at 220 °C for approximately 30 minutes.
Serve the loaves when they are lukewarm.