Bush Tomatoe Olive Bread

Ingredients

2kg Flour -strong – (bread)
50g Sugar – castor
50g Salt- cooking
50g Yeast – dried
200g Olives – Manzanillo
10g Rosemary – fresh
30g Garlic – puree
80g Bush Tomatoes – ground
200g Italian Parmesan – grated
1.4Lt Water
50ml Olive Oil

Method

1. Pit and coarsely chop olives. (200g nett)
2. Chop rosemary fine. Grind bush tomatoes to a fine powder.
3. Mix dry ingredients, olives, garlic and cheese.
4. Add lukewarm water and oil.
5. Bring together, and knead for 5 mins. Add olives. Work smooth (2 mins)
6. Cover and leave to double.
7. Knock down. Roll out to a 2cm slab with a rolling pin, brush with oil. Sprinkle with sea salt. Dock. Allow to double in size in a warm place.
8. Bake at 200 o C for 15 mins.