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
Roughly chop olives and sun-dried tomatoes.
Step 3/5
- 100 g pine nuts
- salt
- pepper
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
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.
Step 5/5
- baking sheet
- parchment paper
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!
in Berlin