Olive and Sundried Tomato Bread

Firstly make the biga by mixing together the flour, water and yeast. Cover and leave at room temperature for 12 – 18 hours.

Using a mixing machine, add all the ingredients to the bowl apart from the oil.

Mix on a slow speed until the dough begins to come together. Times will vary, but roughly 8 minutes, then increase the speed to medium for a further 2 minutes, approximately.

Keeping the mixer on a medium speed, add the oil and quickly mix until all the oil is absorbed into the dough. The dough should look soft and silky.

Place the dough into a clean, lightly oiled bowl and leave to rise for about 2 hours, covered.

After one hour, lightly fold the dough, cover and leave to rise for the second hour.

Lightly oil the work top and turn out the dough, divide and shape then rest for about 20 minutes, covered.

On a lightly floured surface, gently shape the dough into a rectangle. Evenly sprinkle your chosen filling onto the flattened dough, leaving a couple of cms around the edge. Fold the sides in towards the centre and then roll up the dough, like a Swiss roll.

Place it seam side facing you into a floured banneton. Cover and leave to rise for about an hour.

Pre heat the oven to 230°C.

When ready to bake, turn out the loaf, score, and bake with steam until golden. Approximately 25 minutes.

Allow to cool before cutting.