Artichoke Hearts, Olives, Sun-Dried Tomato & Red Chili Bread

Directions

Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.

Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.

In a large mixing bowl, add both of the flours, salt and olive oil.

Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.

Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.

Turn the dough onto a lightly floured working surface and knead for about 2 minutes.

Coat the large mixing bowl with cooking spray, and place the dough into the bowl. Cover with a large piece of plastic wrap or a damp towel.

Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.

Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about ½ tablespoon olive oil.

Press the dough to fit the dish, about 1 to 1½-inch thick. Brush the top with more olive oil as needed, 1 to 2 tablespoons.

Push the olives, artichoke hearts, sun-dried tomatoes and red chili peppers into the surface of the dough.

Sprinkle with the thyme leaves.

Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.

Preheat the oven to 350℉ (180℃). Bake the bread for 20 to 25 minutes until the bread becomes golden.

Cool a few minutes, cut into squares and serve warm.