Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread (#1033)

Serves
Ready
6
40
Minutes
Prep
Cook
20
Minutes
20
Minutes
Categories
Breads Any American Italian Jamaican Lunch Snack Appetizer Side Dairy Grains Oils Vegetables Vegetarian Healthy Dairy Gluten Lactose Intolerant Milk Wheat Bake Medium
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Ingredients

  • 2 1/4 tsp Active Dry Yeast 1 package
  • 1 tsp Honey or sugar
  • 1 cup Milk warm, or use a little more as needed.
  • 2 cups Whole Wheat Flour
  • 1/2 cup All-Purpose Flour
  • 1 tsp Salt
  • 1 Tbsp Olive Oil plus more for brushing

Topping

  • 1/2 cup Black Olives pitted
  • 1/4 cup Artichoke Hearts marinated, drained and slice into 1/4-inch slices
  • 1/4 cup Sundried Tomatoes oil-packed, drained and coarsely chopped
  • 5 Red Chili Peppers remove seeds and thinly sliced
  • 1 Tbsp Thyme fresh or 1 teaspoon dried

Directions

  1. Combine yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.
  2. Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.
  3. In a large mixing bowl, add both flours, salt and olive oil.
  4. Pour the yeast and milk mixture into the flour mixture bowl, and stir with a wooden spoon until well combined.
  5. Knead under low speed with dough hook until an elastic and smooth dough form; about 5 minutes. You may need to add a little more milk or flour depending on how sticky dough is.
  6. Turn the dough onto a lightly floured working surface and knead for about 2 minutes.
  7. Coat a large mixing bowl with cooking spray, and place the dough into the bowl.
  8. Cover with a large piece of plastic wrap or a damp towel.
  9. Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.
  10. Punch dough down, knead a few times, and place the dough into a 7 X 10-inch casserole dish brushed with about 1/2 tablespoon olive oil.
  11. Press the dough to fit bottom of dish, about 1 to 1 1/2-inches thick.
  12. Brush top with 1 or 2 tablespoons olive oil as needed.
  13. Push the olives, artichoke hearts, sun-dried tomatoes and red chili peppers into the surface of the dough.
  14. Sprinkle with the thyme leaves.
  15. Let sit at a warm place for another 40 minutes to 1 hour until it doubles in size again.
  16. Preheat the oven to 350° f (180° c).
  17. Bake for 20 to 25 minutes until the bread becomes golden.
  18. Cool a few minutes, cut into squares and serve warm.
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