Sun-dried tomato and olive bread番茄橄榄意大利面包

可以做为正餐时的配餐食用，配上意大利黑醋橄榄油！也可以做成意式Crostini（Bruschetta）或者sandwich（加上芝麻菜，火腿，意式蜂蜜芥末酱）。

西点面包：Sun-dried tomato and olive bread番茄橄榄意大利面包

Serves: 2PCS

Ingredients材料

500g strong white flour
15g salt
55ml olive oil
20g fresh yeast
275ml water
170g black Greek olives, pitted and chopped
55g sun-dried tomatoes

500 g 高筋面粉
15 g 盐
55毫升橄榄油
20 g 鲜酵母（注意这里不是干酵母，传统意大利面包用的使自己培养的天然酵母）
275毫升水
170克 黑希腊橄榄,,切碎
55克 番茄干，切碎

Method制作方法

1. Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
2. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
3. Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
4. Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
5. Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
6. Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

1. 混合所有原料,除了橄榄和番茄干干,在一个大碗里。注意不要把酵母直接接触盐，把它们分开添加到碗里。
2. 揉搓双手和指关节,直到面团弹性、光滑、有光泽。盖上一块保鲜膜，醒发一小时。
3. 把面团分成两份，分别把黑橄榄和番茄干添加到到两个的面团中。
4. 模具一般来说用粗圆的形状的面包圈，能使面包形状固定下来即可。轻轻洒白面粉在面包顶部，并用刀片在面包顶部一个十字架。
5. 在烤板上放上(硅胶垫)，放上做好的面包，在一个温暖的地方醒发一小时。
6. 醒发好后放入预热到在220 度的烤箱内烘烤 30分钟直到金黄。取出放在金属网架上。即成

ＴＩＰＳ小贴士

酵母和盐不能混合在一起！因为那样会影响酵母的活力！