|3½ tsp||yeast (active dry)|
|300 g||flour (all-purpose)|
|30 ml||vegetable oil|
|200 g||sun-dried tomatoes (preserved in oil)|
|100 g||pine nuts|
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.
Roughly chop olives and sun-dried tomatoes.
In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.
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.
Transfer dough to a parchment-lined baking sheet. Cut dough log in half lengthwise and then braid into a loaf. Transfer to preheated oven and bake at 180°C/350°F for approx. 35 – 45 min. Remove from oven and allow to cool or enjoy warm right away!