I love Italian bread and, as in store sun-dried tomatoes, and decided to bake.
|Cooking time 150 minutes||Number of servings 8|
Dissolve the yeast in water and let them rise.
Add salt, sugar, flour and knead the dough in the kneading process to add the oil.
Cover the dough with foil and allow to stand 1 hour.
To prepare for the filling.
Fry the onions slightly in olive oil, add thyme and a little salt.
Roll the dough in the cake, I shaped the hands, and shift on the sheet, greased. Put onions, olives, sliced in half and sun-dried tomatoes. Sprinkle the top with oil from sun-dried tomatoes. Let stand for another 20 minutes. Bake in a preheated oven at 180 degrees for 15-20 minutes. The pellet is porous and very fragrant. Bon appetit!