Braided Italian bread
Difficulty
Easy 👌25
min.
Preparation
45
min.
Baking
60
min.
Resting
Ingredients
| 3½ tsp | yeast (active dry) |
| ½ tsp | sugar |
| 160 ml | water |
| 300 g | flour (all-purpose) |
| 1 tsp | salt |
| 30 ml | vegetable oil |
| 180 g | olives |
| 200 g | sun-dried tomatoes (preserved in oil) |
| 100 g | pine nuts |
Metric
Imperial
How-To Videos
Utensils
- standing mixer or hand held mixer with dough hooks
- oven
- measuring cup
- cutting board
- knife
- food processor
- rolling pin
- baking sheet
- parchment paper
Nutrition per serving
Cal
188
188
Protein
5g
5g
Fat
12g
12g
Carb
15g
15g
Step 1/5
- 3½ tsp yeast
- ½ tsp sugar
- 160 ml water
- 300 g flour
- 1 tsp salt
- 30 ml vegetable oil
- standing mixer or hand held mixer with dough hooks
- oven
- measuring cup
Preheat oven to 180°C/350°F. In a measuring cup, dissolve yeast and sugar in lukewarm water. Then, add to a standing mixer with flour, salt, and vegetable oil. Beat until a smooth, uniform dough forms. Cover and allow to rise in a warm place for approx. 60 min.
Step 2/5
- 180 g olives
- 200 g sun-dried tomatoes
- cutting board
- knife
Roughly chop olives and sun-dried tomatoes.
Step 3/5
- 100 g pine nuts
- salt
- pepper
- food processor
In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.
Step 4/5
- flour for work surface
- rolling pin
On a lightly floured work surface, flatten out dough with a rolling pin into a large rectangle. Evenly spread sun dried tomato paste over dough and sprinkle olives on top. Then, roll dough from side to side to form a long log.
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