250g bread flour
200ml tap water
6g instant yeast
90g pitted green olives
25g sundried tomato
In a bowl, add all the ingredients. Remember to keep the salt and yeast separate.
In a stand mixer with a dough hook attachment, mix the dough on a low to medium speed (speed 2) for roughly 10 minutes until the dough in completely smooth and very stretchy.
This step can also be done by hand, but the dough is very wet - so good luck.
Leave the dough in the bowl to proof for 1 hour, or until doubled in size.
Once proofed, put onto a lined baking tray with olive oil and shape into an oval.
Press the olives and sundried tomatoes into the bread and allow to proof for 15 minutes.
Preheat oven to 220C.
Bake in the oven for 20 minutes, and make sure the bread is done by tapping the bread which will create a hollow noise.