3 cups of spelt flour
1 cup of warm water
½ cup tomato paste, salt reduced
1 tsp. dried yeast
1 ¼ tsp. salt
1 cup sundried tomatoes, roughly chopped
2 garlic cloves, crushed
Olive Tapenade Ingredients:
¼ cup Green Olives, chopped
2 cloves garlic, chopped
1 tbsn spring onions, chopped
1 tbsn olive oil
pepper to taste
In a large bowl, mix together the flour, water, tomato paste, yeast and salt. ?
The dough will seem a little wet this is exactly what you want. Cover the bowl with cling film and leave to prove on the bench for 10 – 18 hours. The dough will double in size and seem to be very wet.
After 10 – 18 hours, you will need a large heavy pot with a tight fitting lid. Dutch oven pots are perfect.
Preheat your oven at 220°C with the pot and lid in the oven for 25 minutes.
Scrape your dough out onto a well-floured bench, dust with more flour and form into a ball shape. The dough will seem very soft and sticky, that’s why you need plenty of flour. Gently fold through the garlic and sundried tomatoes.
Remove the hot pot from the oven, place the dough into the pot, put the lid on and put back in the oven for 30 minutes. After 30 minutes, remove the lid and cook for a further 15 minutes until the dough is well coloured.
While the bread is cooking in the oven, mix all the olive tapenade ingredients together in a separate bowl.
Remove the loaf from pot and cool on a wire rack for 30 minutes. Eat with the rustic olive tapenade and enjoy.