Olive bread with herbs and sun-dried tomatoes

Olive bread tastes great for soup or as part of a tapas meal. This recipe yields 4 juicy olive breads

4 cloves garlic, finely chopped

1 red onion, finely chopped

2 small glasses of sliced black olives, finely chopped

10 sun-dried tomatoes, finely chopped

2 dl finely chopped fresh parsley

1 dl finely chopped fresh coriander

About. 1.5 kg wheat flour

2 pcs dry yeast

4 ts salt

1 l sell

4 tbsp olive oil


Knead everything well together and let it rise to double size, mine. 2 hours. Divide the dough into 4 equal parts. Bake out round loaves of bread and leave them to rise for about 1 hour. Bake at 200 degrees for about 50 minutes. Check if they are cooked through by snapping at them with a finger underneath. The sound should be hollow.

Cool the loaves on a rack. Olive bread is excellent to freeze.



If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: