Prep 1 min
Cook 20 mins
The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
- 1 kg bread flour
- 80 g olive oil
- 20 g salt
- 20 g dry yeast
- 10 g sugar
- 600 g water
- 29.58 ml dry oregano
- 56.69 g sun-dried tomatoes, chopped
- black olives, quartered
- sea salt
- In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
- Add in the water and olive oil, oregano and chopped sundried tomatoes.
- Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough.
- Rest on the table and cover with a plastic wrap for about 30 minutes.
- Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked.
- Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
- Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes.
- Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes.