I love this bread... for many reasons. It goes together easily -- no kneading. It's full of black olives -- my favorite bread. Also full of tomatoes -- tomato paste and cherry tomatoes. My husband's comment when he ate his first slice -- "It tastes better than it looks".
* The recipe said the dough, "will be quite wet". But it was too wet, spreading quite a bit while in the oven and emerging rather flat. I followed the recipe to a "t". Next time, I will be going for a damp dough instead of a wet dough, by adding a half cup (or more) of flour. Regardless... slather a slice of this bread with salted butter and enjoy!
+ TOMATO BREAD with OLIVES and ONIONS
a recipe (adapted) from Food and Wine | September 2014
MAKES 2 LOAVES
• 5 tablespoons extra-virgin olive oil
• 2 large yellow onions, coarsely chopped
• 2 tablespoons tomato paste
• 1/4 - 1/2 teaspoon crushed red pepper
• 1/2 cup pitted kalamata olives, quartered
• 1/2 cup cherry or grape tomatoes, quartered
• Kosher salt and black pepper
• Three 1/4-oz. packages active dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water
• 2 1/2 cups all-purpose flour, plus additional for shaping loaves
• 3/4 cup fine semolina
1. In a large skillet, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes. Add the tomato paste and crushed red pepper and cook for 2 minutes. Stir in the olives and tomatoes. Season with salt and black pepper; let cool.
2. In a bowl, whisk the yeast, sugar and water; let stand until foamy, 10 minutes. Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of the flour and the semolina until the dough comes together; it will be quite wet (see * above). Stir in the cooled olive mixture. Cover the dough with a damp kitchen towel. Let stand in a warm spot until doubled in bulk. about 1 1/2 hours.
3. Preheat oven to 450˚F. Scrape the dough out onto a well-floured work surface. Shape it into 2 rough 14-by-3 1/2-inch loaves and transfer to a parchment paper-lined baking sheet. Bake for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.
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