Yield: 1 loaf
1 (1/4-ounce) envelope active dry yeast
1 tsp sugar
1 cup warm water (100° to 110°)
2 to 3 cups bread flour
2-3 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of Choice, divided
1 teaspoon salt
1 Tbsp fresh rosemary, minced
1 Tbsp garlic, minced
1 Tbsp sundried tomatoes, drained and chopped fine
Combine the yeast, sugar, and 1 of cup warm water in the bowl of a heavy-duty electric standing mixer. Let stand for 5 minutes. Using dough hook attachment, slowly add 2 cups of flour, 2 Tbsp Flying Olive Garlic EVOO, and salt to the mixing bowl. Beat at low speed, for 1 minute.
Gradually add additional flour until the dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase the speed to medium, and beat for 5 minutes. If the dough is too stiff, remove it from the mixer to a floured board and knead it by hand. Grease a large bowl with a little Flying Olive Garlic EVOO. Place dough in the bowl and flip it so that the dough has a light covering of EVOO. Cover bowl of dough with a clean dish towel and let it stand in a warm place (about 80-85°). When the
dough is doubled in bulk, about 30 minutes to an hour, punch dough down, and let stand 10 minutes
Turn dough out onto a lightly floured surface; shape dough into 3 equal balls. Knead the rosemary into one, the garlic into the next, and the sundried tomatoes into the last. Make each ball into a rope, about 14-16" long. Being careful not to stretch the "ropes" too much, braid the bread "ropes" together. Carefully move the braided bread to a lightly greased baking sheet. Let rise for about 1 hour.
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
This bread is great for dipping, for sandwiches. or for making bruschetta
Submitted by Barb L.