Braided Italian bread

Step 1/5

• ⅔ tsp yeast
• ⅛ tsp sugar
• 32 ml water
• 60 g flour
• ¼ tsp salt
• 6 ml vegetable oil

• standing mixer or hand held mixer with dough hooks
• oven
• measuring cup

Preheat oven to 180°C/350°F. In a measuring cup, dissolve yeast and sugar in lukewarm water. Then, add to a standing mixer with flour, salt, and vegetable oil. Beat until a smooth, uniform dough forms. Cover and allow to rise in a warm place for approx. 60 min.

Step 2/5

• 36 g olives
• 40 g sun-dried tomatoes

• cutting board
• knife

Roughly chop olives and sun-dried tomatoes.

Step 3/5

• 20 g pine nuts
• salt
• pepper

• food processor

In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.

Step 4/5

• flour for work surface

• rolling pin

On a lightly floured work surface, flatten out dough with a rolling pin into a large rectangle. Evenly spread sun dried tomato paste over dough and sprinkle olives on top. Then, roll dough from side to side to form a long log.

Step 5/5

• baking sheet
• parchment paper

Transfer dough to a parchment-lined baking sheet. Cut dough log in half lengthwise and then braid into a loaf. Transfer to preheated oven and bake at 180°C/350°F for approx. 35 – 45 min. Remove from oven and allow to cool or enjoy warm right away!

Enjoy your meal!