Tomato-Olive Bread

Sift the wheat flour into a large bowl.

Dissolve the yeast and sugar in 150 ml lukewarm water.

Add the yeast mixture, 375 ml lukewarm water, salt and olive oil to the flour and mix everything into a dough.

Knead the dough vigorously on a floured work surface for about 8 minutes.

Place the dough in a lightly floured bowl, cover and let rest for 45 minutes.

Line a baking sheet with parchment paper. Pit the black olives, drain the sun-dried tomatoes and roughly chop the tomatoes and both kinds of olives.

Knead the chopped tomatoes, olives and pine nuts into the dough until well distributed.

Divide the dough into 3 portions and shape into baguette-sized loaves. Place them on the baking sheet with space between them.

Cover the loaves and let them rest for 60 minutes.

Preheat the oven in time: fan 220 °C (or conventional 250 °C).

Make several crosswise slashes in the loaves. Whisk the egg white with a fork, brush the loaves with it and sprinkle with fresh rosemary.

Bake the loaves on the middle rack for 10 minutes at fan 220 °C (or conventional 250 °C).

Reduce the temperature to fan 180 °C (or conventional 200 °C) and finish baking the loaves for another 15–20 minutes.

Remove the loaves from the oven and let cool on a wire rack.