The crumb is light and rich just as an egg bread should be. The filling ingredients are strong, so a little goes a long way. You could probably up the cheese a bit, but I wouldn’t add too many more olives or tomatoes. This is one of those less is more moments.
- 3 cups King Arthur Unbleached Bread Flour
- 2 teaspoons instant yeast
- 1/4 teaspoons salt
- 1 large egg
- 1/2 cup lukewarm milk
- 1/3 cup lukewarm water
- 3 tablespoons olive oil
- 1 cup shredded Italian-blend cheese
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 10 chopped kalamata olives
To make the dough:
Combine all of the dough ingredients in a bowl and mix and knead to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size.
Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end. Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8;” pinch the ends together to seal.