Bread with dried tomato, thyme and hazel
We put the flours in a big basin. We add the olive oil and about 250-300ml of lukewarm water for a medium-sized dough. Once the dough is ready we add the sun-dried tomato, the hazel, the thyme, and the pepper. In a warm place, we cover the dough and we let it rest for about an hour. We separate the dough and we make 2 round breads. We put them in a warm place to rest until they become twice the size. We spray them with water and we bake at 180˚C for about an hour in a preheated oven.