Tapenade tortilla bread

August 28, 2017
Photo by The Tortilla Channel
Author Notes

Flour, salt and water the basis for flour tortillas. Add yeast and you have bread dough. Today we make delicious 5-ingredients tapenade tortilla bread. —The Tortilla Channel

  • Serves 5
  • 3 cups purpose organic flour
  • teaspoons salt
  • ¼ teaspoons yeast
  • cups warm water
  • 6-8 sun dried tomatoes in oil
  • 1 teaspoon oil from the can with sun dried tomatoes
  • 8-10 black olives
  • 1 clove of garlic
  • 50 grams grated Parmasan cheese
In This Recipe
  1. Combine flour, salt and yeast in a bowl. Stir so that the salt and yeast is evenly distributed before adding the warm water
  2. Stir with at wooden spoon or your hands until a consistent dough is formed
  3. Wrap plastic foil around the bowl and cover the bowl with a clean kitchen towel. Set aside for 12 to 24 hours to let the dough rise
  4. Prepare the tapenade by adding the sun dried tomatoes with the oil, the olives and the garlic
  5. Use a foodprocessor or blender to get the desired consistency of the tapenade
  6. Flour a board and roll half of the dough into the shape of a gigant tortilla about the size of a dinner plate
  7. Now spread about ⅔ of the tapenade on the tortilla and roll the tortilla in a sausage shape
  8. Cut the roll into 10 pieces and put them in a baking tin
  9. Take half of the remaining dough and repeat the rolling of the tortilla and spreading of the tapenade onto the tortilla. Roll and cut and put these rolls in the baking tin as well
  10. Cover with a kitchen towel and let it rise for another hour
  11. Preheat the oven as hot as possible but at least 480℉ / 250℃
  12. Crack an egg and whisk. Brush the bread with the egg mixture
  13. Cover the baking tin with aluminium foil and bake in the oven for 20 minutes
  14. Remove the tin foil and bake for another 15 to 20 minutes until golden brown
  15. Serve immediately

See Reviews

See what other Food52ers are saying.