12 Serves
192 Mins
In a large mixing bowl, sift together the all purpose flour and salt. Stir in the yeast, sugar, and fresh rosemary until well combined.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
263 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a separate small bowl, whisk together the cooking oil and water. Create a well in the center of the dry ingredients and pour in the liquid mixture, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead by hand until it holds together. Flatten the dough slightly, distribute the sliced olives and tomatoes over the surface, and roll it up like a jelly roll. Continue kneading for 5 minutes until the dough is smooth and the inclusions are evenly incorporated.
Shape the dough into a ball. Lightly brush a clean bowl with oil, place the dough inside, and cover with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for 90 minutes or until doubled in size.
Punch down the risen dough and divide it into two equal portions. Shape each piece into a round loaf and place them on a floured cookie sheet. Cover and allow to rise for an additional 45 minutes.
Preheat the oven to 200°C. Make three shallow slashes across the top of each loaf using a sharp knife, then brush the tops with beaten egg yolk.
Bake the loaves for 40 minutes until golden brown and the bottoms sound hollow when tapped. Transfer to a wire rack to cool completely before slicing.
8
g12
g8
g
24
g62
g15
g