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

Name: Artichoke Hearts, Olives, Sun-Dried Tomato and Red Chili Bread
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: yeast, active dry; honey; milk; whole-wheat flour; flour; salt; olive oil; black olives; artichoke hearts; sundried tomatoes; red chili peppers; thyme

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

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

2 1/6 hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
2 ¼	teaspoons	yeast, active dry 1 package
1	teaspoon	honey or sugar
1	cup	milk warm, or a little more as needed
2	cups	whole-wheat flour
½	cup	all-purpose flour
1	teaspoon	salt
1	tablespoon	olive oil plus more for brusing
Topping
½	cup	black olives pitted	*
¼	cup	artichoke hearts marinated, drained and slice into 1/4-inch slices	*
¼	cup	sundried tomatoes oil-packed, drained and coarsely chopped if big
5		red chili peppers freshly seeds and thinly sliced	*
1	tablespoon	thyme fresh or 1 teaspoon dried	*

Ingredients

Amount	Measure	Ingredient	Features
11	ml	yeast, active dry 1 package
5	ml	honey or sugar
237	ml	milk warm, or a little more as needed
473	ml	whole-wheat flour
118	ml	all-purpose flour
5	ml	salt
15	ml	olive oil plus more for brusing

Topping:
118	ml	black olives pitted	*
59	ml	artichoke hearts marinated, drained and slice into 1/4-inch slices	*
59	ml	sundried tomatoes oil-packed, drained and coarsely chopped if big
5	each	red chili peppers freshly seeds and thinly sliced	*
15	ml	thyme fresh or 1 teaspoon dried	*

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.