6 large vine-ripened tomatoes, seeded and roughly chopped
2 cloves garlic, 1 halved and 1 finely chopped
sea salt and freshly ground black pepper
12 × 2 cm thick slices sourdough
extra virgin olive oil for brushing
1⁄3 cup torn basil
aged balsamic vinegar (optional) for drizzling
Place tomatoes and chopped garlic in a bowl, season with salt and pepper and leave for 10 minutes. Grill bread on a hot grill plate or barbecue until toasted. Rub each slice with a halved garlic clove, then liberally brush with olive oil. Top bread slices with tomato mixture and scatter over basil. Drizzle over a little more olive oil and balsamic vinegar if desired.
Serves 6
Makes 2 loaves
1 kg strong plain flour
2 tablespoons dry yeast
1 tablespoon sea salt
4 eggs, beaten
2 cups lukewarm water
1⁄4 cup extra virgin olive oil
250 g Kalamata olives, pitted and roughly chopped
2 tablespoons chopped rosemary
1 egg, beaten with 1 tablespoon milk
Combine flour, yeast and salt in a large bowl, then add egg and water and, using clean hands, mix to form a firm dough. Turn out dough onto a floured surface and knead for 5 minutes. Coat the inside of a large, clean bowl with a little olive oil, then place dough in the bowl and pour over 1 tablespoon olive oil. Cover loosely with plastic film and leave in a draught-free place for 2 hours or until dough has doubled in size.
Transfer dough to a floured bench and knock it back, then knead for 5 minutes. Spread it out and sprinkle over olives, rosemary and 2 teaspoons olive oil, then knead them in for another 5 minutes.
Transfer dough to a clean, oiled bowl and pour on another tablespoon of oil. Cover loosely with plastic film and leave in a draught-free place to rise again for another hour.
Preheat oven to 200°C and place two heavy baking trays inside it while it heats. Place dough on a floured bench and divide in half, then shape into two long loaves. Place each loaf on a piece of baking paper (this will help you transfer them to the baking trays) and lightly brush with the egg wash. Bake for 35 minutes or until the loaves sound hollow when tapped with your fingers.
Olive and rosemary bread keeps well for up to 3 days. It can be frozen for up to 1 month.
