1. In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together. 2. Add in the water and olive oil, oregano and chopped sundried tomatoes. 3. Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough. 4. Rest on the table and cover with a plastic wrap for about 30 minutes. 5. Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked. 6. Place onto a lined baking tray and leave to prove for about 20 - 30 minutes. 7. Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes. 8. Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
