This Mediterranean-inspired bread makes delicious sandwiches, and is especially good for panini. For a pizza panini, fill with your favourite toppings, such as salami, sweet peppers and cheese. Or slice and serve this loaf with an antipasto or charcuterie platter.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2014
MethodIn large bowl, whisk together 5 cups of the flour, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.
Make-ahead: Let rise for up to 18 hours.
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently press dough out into ½-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.
Sprinkle rectangle with olives and sun-dried tomatoes; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle.
Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.
Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
Transfer to racks; serve warm or let cool.
Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.
Nutritional facts per slice: about
- Fibre 1 g
- Sodium 176 mg
- Protein 4 g
- Calories 99.0
- Total fat 1 g
- Potassium 53 mg
- Cholesterol 0 mg
- Total carbohydrate 18 g
- Iron 9.0
- Folate 18.0
- Calcium 1.0
- Vitamin C 2.0