You may also like
Categories:
active dry yeast all-purpose flour salt olive oil parsley thyme clove garlic black olives green chilies drained oil
Viewed: 43 - Published at: 4 years agoIngredients
- 2 1/2 tsp active dry yeast
- 3 2/3 cups all-purpose flour
- 2 1/4` cups rye flour
- 1 tbsp salt
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh flat-leaf parsley
- 10 sprigs fresh thyme, leaves stripped from stems
- 1 clove garlic, peeled and finely chopped
- 1/4 cup pitted, chopped black olives
- 3 None green chilies, such as jalapenos, deseeded and chopped
- 3/4 cup drained oil-packed sun-dried tomatoes, chopped
Method
- Dissolve the yeast in 1 2/3 cups lukewarm water (105°F). In a bowl, mix the flours, salt and yeast water. Add the oil and knead with the dough hook of a mixer, then with your hands, into a soft dough. Place in a large, clean bowl, cover with a kitchen towel and allow to rest in a warm place for 2 hours.
- On a lightly floured surface, carefully knead the parsley, thyme, garlic, olives, chilies and tomatoes into the dough. Place in a 8 1/2 inch bread proofing basket, cover and allow to rest for 1 hour.
- Preheat the oven to 400°F. Line a baking sheet with parchment and place the dough on it. Bake for 35-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.
