Sun-Dried Tomato Olive Pine Nut Picnic Loaf

Sun-Dried Tomato Olive Pine Nut Picnic Loaf 🍅🌿 A tall, rustic picnic loaf with a soft golden crumb, sweet sun-dried tomatoes, briny olives, toasted pine nuts and a rosemary-basil olive-oil finish. It is sturdy enough for lunchboxes and picnic boards, but still tender enough to tear beside soup or salad. Yield: 1 loaf, about 10 thick slices Time: about 30 min hands-on, 1 hr 45 min rising, 32-38 min baking Ingredients 🌾 - 420 g bread flour, plus a little for dusting - 7 g instant yeast - 1 tsp fine sea salt - 1 tsp sugar or honey - 270 ml warm water - 3 tbsp olive oil, plus extra for the bowl and brushing - 80 g drained sun-dried tomatoes, patted dry and chopped - 85 g mixed pitted olives, chopped and patted dry - 35 g pine nuts, lightly toasted - 1 tbsp chopped rosemary - 2 tbsp chopped basil or parsley - 1/2 tsp cracked black pepper - Flaky salt, optional Method 👩‍🍳 1. Stir warm water, sugar or honey and yeast in a bowl. Leave for 5-8 minutes, until lightly foamy and fragrant. 2. Mix the flour and fine salt in a large bowl. Add the yeast mixture and 2 tbsp olive oil. Stir to a rough dough, then knead for 8-10 minutes by hand, or about 6 minutes in a mixer, until smooth, elastic and only slightly tacky. 3. Flatten the dough a little. Scatter over the chopped sun-dried tomatoes, olives, toasted pine nuts, rosemary, basil and black pepper. Fold and knead gently for 2-3 minutes, just until the filling is evenly tucked through the dough. If the tomatoes or olives make it sticky, dust lightly with flour. 4. Place in an oiled bowl, cover and rise for 60-75 minutes, until doubled and airy. 5. Tip onto a lightly floured surface. Shape into a tight oval or tall round loaf, keeping most filling pieces tucked inside so they do not scorch. Set on a lined tray, cover and prove for 35-45 minutes, until puffy. 6. Heat the oven to 200C / 400F. Brush the loaf with 1 tbsp olive oil and add a little flaky salt if you like. Slash the top once with a sharp knife. 7. Bake for 32-38 minutes, until deep golden and the base sounds hollow when tapped. If the top browns quickly, cover loosely with foil for the last 10 minutes. 8. Brush the hot loaf with a thin layer of olive oil. Cool for at least 35 minutes before slicing so the tomato-rich crumb sets cleanly. Serving and storage 🧺 Serve thick slices with soup, tomato salad, soft cheese, hummus, grilled vegetables or a picnic board. Store airtight for 2 days, or freeze sliced for up to 1 month. Refresh slices in a toaster or a 170C / 340F oven for 5-7 minutes. Save this loaf for a weekend bake that works hard all week. 💚