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Italian Bread

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Homemade bread from sunny Italy.

Ingredients:

250 g smooth wheat flour 250 g smooth whole wheat flour 200 g mozzarella 170 g mozzarella dried tomatoes in oil 1 tbsp of caster sugar 1 tablespoon salt 1 tablespoon coarse sea salt 3 tablespoons olive oil 1 packet of dried yeast

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320 ml lukewarm water thyme or rosemary black olives for garnish a little oil to grease the bread and grease the tin biscuit tin

Procedure:

1. Put the sugar, a tablespoon of wheat flour, 20 ml of lukewarm water and yeast in a bowl, stir, let the sourdough rise
2. Put the two sifted flours mixed with salt, the risen sourdough starter, the oil and carefully add 300 ml of lukewarm water to a larger bowl, make a relatively stiff dough that does not stick
3. Incorporate the cheese, tomato and most of the rosemary or thyme, let it rise under a cloth to double in volume (about 70-120 minutes)
4. Preheat the oven to 200 °C
5. Grease the biscuit tin with oil (you can line it with baking paper), fill it with the dough
6. Brush the dough with olive oil, sprinkle with sea salt, sprinkle with sliced olives and chopped herbs and bake in the oven for 30-45 minutes until the dough is golden brown
7. Let the bread cool a little before turning out.