TOMATO AND OLIVE BREAD

Preparation Method :

• Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and gradually stir in the oil and water to form a soft dough. Knead for at least 15 minutes until smooth and springy.
• Transfer to a large oiled bowl and cover with cling film. Leave to rise in a warm place for 2 hours until doubled in size.
• Flatten the risen dough, spread the tomato paste, olives and pumpkin seeds over it. Dust with flour, roll up and knead again until smooth.
• Divide the dough in half and place in 2 greased and floured loaf tins. Dust with flour, cover and leave to rise for 45-60 minutes until doubled in size.
• Bake at 200°C/400°F/gas mark 6 for 45 minutes, spraying with water 3 times during the first 10 minutes of cooking.