Tuscan Olive Bread

Categories: Veg2, Vegetarian
Yield: 6 servings

1 pn Salt
2 lb Strong plain flour
3 g Dried yeast
2 fl Olive oil
5 fl Lukewarm water
2 Sun-dried tomatoes; finely
-chopped
1 Sprig fresh rosemary

------------------------------FOR THE TOPPING------------------------------
1 tb Oil
1 Red onion; finely chopped
3 Cloves garlic; crushed
6 Fresh plum tomatoes; chopped
1 ds Red wine
1 Pinches salt and freshly
-ground black pepper
2 oz Feta cheese; crumbled
1 oz Black olives; pitted and
-halved
1 oz Capers

1. First make the bread: knead all the ingredients in a large bowl and
leave for 1 hour in a warm place to rise.

2. Knead the dough thoroughly again, then divide into 6 equal rounds.

3. Leave the dough to prove for a further 20 minutes then bake in a
preheated oven at 220øC/425øF/Gas Mark 7 for 15 minutes.

4. Remove from oven, brush with olive oil and leave to cool.

5. Now prepare the topping: in a pan heat the oil and fry the onion and
garlic until soft.

6. Add the tomatoes, wine and seasoning and simmer until the sauce has
reduced and is a paste-like consistency.

7. Stir in the cheese, olives and capers, and heat through gently.

8. Divide the mixture between the bases and serve at once.

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