for 1 bread

Yeast dough

500 g	rustic flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ¼ dl	water
2 tbsp	olive oil
30 g	dried tomatoes, chopped

Filling

1 glass	red tapenade (approx. 190 g)
100 g	ricotta
½ tsp	dried oregano
¼ tsp	salt
a little	pepper

How it's done

Yeast dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead into a soft, smooth dough, add the tomatoes and knead in, cover and leave to rest at room temperature for approx. 1 hour.

Filling

Combine the tapenade, ricotta and cheese, season.

Shape

On a lightly floured surface, roll the dough out into a rectangle of approx. 24 x 40 cm, coat with the filling. Roll up the dough tightly, starting from the narrow end. Cut the dough in half lengthwise, plait the strands, place on the prepared tin. Cover the bread and leave to rise for a further approx. 20 mins.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.

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