Filled with olives, sun-dried tomatoes and capers, this Mediterranean-inspired bread is packed with flavour. Serve it warm with olive oil and a splash of Mazzetti Black Label Balsamic Vinegar of Modena for a delicious appetiser made for dipping and sharing.
Make sure the olives, sun-dried tomatoes and capers are well drained before adding them to the dough. If the filling still feels moist, toss it with one tablespoon of flour to help keep the bread crisp rather than soggy.
FOR THE DOUGH
500g bread flour (approximately 4 cups)
200g plain yoghurt (approximately 1 cup)
7g dry yeast (approximately 2¼ teaspoons)
1 teaspoon sugar (optional)
1½ teaspoons fine salt
200-250ml lukewarm water (approximately ½–⅔ cup)
FOR THE FILLING
80g pitted olives (approximately ½ cup) chopped
60g sun-dried tomatoes (approximately ⅓ cup) drained and chopped
2-3 tablespoons baby capers - rinsed and thoroughly dried
1 teaspoon dried oregano or 1 tablespoon fresh rosemary (optional)
1 tablespoon flour (if required)
TO SERVE
Extra virgin olive oil
Mazzetti Black Label Balsamic Vinegar of Modena
Step 1
Place the bread flour, yeast, sugar, yoghurt and 200ml of the lukewarm water in a large bowl. Mix with a wooden spoon until combined, adding a little more water if needed. Add the salt and knead briefly until a soft dough forms.
Step 2
Transfer the dough to a lightly oiled bowl. Cover with a damp tea towel and leave at room temperature for approximately 2 hours, or until doubled in size.
Step 3
To prepare the filling, combine the chopped olives, sun-dried tomatoes, capers and oregano or rosemary. If the mixture feels moist, toss it with one tablespoon of flour.
Step 4
Turn the dough onto a lightly floured surface and gently stretch it into a rectangle approximately 30cm x 20cm.
Step 5
Spread the filling evenly over the dough, leaving a small border around the edges. Starting from one of the longer sides, roll the dough firmly into a log.
Step 6
Pinch the seam closed and gently shape the dough into a baguette approximately 30cm long. Place it seam-side down on a lined baking tray.
Step 7
Cover loosely and leave to rise for another 30–60 minutes, or until puffy. Meanwhile, preheat the oven to 220°C.
Step 8
Using a sharp knife, score the top of the bread with two to four diagonal cuts. If desired, lightly spray with water or brush with olive oil.
Step 9
Bake for 20–25 minutes, or until deeply golden and crisp. Transfer to a wire rack and leave to cool for at least 20 minutes before slicing.
Step 10
Serve the warm Mediterranean bread with extra virgin olive oil and Mazzetti Black Label Balsamic Vinegar of Modena, perfect for dipping and sharing.
