Black Olive & Tomato Bread

• 3 1/2 cups all purpose flour and some for dusting
• 1 teaspoon salt
• 1 envelope active yeast or 2 1/2 tsp. if in a jar
• 1 teaspoon sugar
• 1 tablespoon fresh rosemary chopped
• 1 cup lukewarm water
• 4 tablespoons olive oil and extra for brushing
• 1 cup black olives sliced
• 1 cup sun dried tomatoes packed in oil drained and sliced
• 1 egg yolk beaten
• bread fresh
• olives
• sun dried tomatoes

1. In a large bowl sift flour and salt
2. Add in yeast, sugar and rosemary and mix
3. In a cup mix the oil and water
4. Make a well in the centre of the flour mixture and pour in the oil/water mixture
5. Stir with a wooden spoon until dough comes together
6. Using your hands, knead until it holds together
7. Turn dough out onto a floured surface, and knead a few times
8. Flatten slightly and layer on olives and tomatoes
9. Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth
10. Shape into a ball
11. Brush bowl with oil and place dough into bowl
12. Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size)
13. Dust cookie sheet with flour
14. Turn dough onto floured counter, punch down and cut in 1/2
15. Shape each 1/2 into a round
16. Place them on the cookie sheet, and cover with plastic or damp cloth
17. Allow to rise for another 45 minutes in a warm place
18. While the dough is rising turn oven to 400u0b0 F
19. When dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk
20. Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom
21. Remove from pan onto a wire rack to cool

flour, salt, active yeast, sugar, rosemary, water, olive oil, black olives, tomatoes, egg yolk, bread, olives, tomatoes

Taken from www.yummly.com/recipe/Black-Olive-_-Tomato-Bread-1647901 (may not work)