Italian-style Bread

Name: Italian-style Bread
Total time: 2 h 25 min
Yield: 1
Cuisine: European, Italian
Ingredients: 3 cups white Bread flour; 1 teaspoon salt; 1 sachet quick-rising active dry yeast; 4 tablespoons extra virgin olive oil; 1.333 cups lukewarm water; 0.333 cup sun-dried tomatoes (chopped); 0.667 cup black Olives (chopped); 0.5 teaspoon coarse Sea salt; Thyme sprig

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 25 min.

Ready in

Calories:

190

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	190 kcal	(9 %)
Protein	5.73 g	(6 %)
Fat	6.19 g	(5 %)
Carbohydrates	28.71 g	(19 %)
Sugar added	0 g	(0 %)
Roughage	0.42 g	(1 %)

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Vitamin A	4.32 mg	(540 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.12 mg	(1 %)
Vitamin B₁	0.31 mg	(31 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	0.16 mg	(1 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	1.02 μg	(0 %)
Pantothenic acid	0.03 mg	(1 %)
Biotin	0 μg	(0 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	0.65 mg	(1 %)
Potassium	51.99 mg	(1 %)
Calcium	18.54 mg	(2 %)
Magnesium	3.84 mg	(1 %)
Iron	2.85 mg	(19 %)
Zinc	0.05 mg	(1 %)
Saturated fatty acids	0.88 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

focaccia

Ingredients: 3 cups
white Bread flour; 1 teaspoon
salt; 1 sachet
quick-rising active dry yeast; 4 tablespoons
extra virgin olive oil; 1.333 cups
lukewarm water; 0.333 cup
sun-dried tomatoes (chopped); ⅔ cup
black Olives (chopped); ½ teaspoon
coarse Sea salt; Thyme sprig

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Preparation steps

Put the flour into a mixing bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour into the oil and water to make a soft, slightly sticky dough.

Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and put into an oiled bowl. Cover and leave in a warm place for about 45 minutes until doubled in size.

Line a baking tin with non-stick baking paper. Knead the tomatoes and olives into the dough. Press the dough into the baking tin, cover with oiled clingfilm and leave in a warm place to rise for 1 hour.

Preheat the oven to 220°C (200° fan) 425°F gas 7.

Press your fingers into the risen dough to make deep dents all over the top. Brush the remaining oil over the dough and sprinkle with the salt.

Bake for about 15-20 minutes until golden and cooked through. Scatter over the thyme and serve warm.