Recipe for Tuscan Olive Bread 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 pch Salt
2 lb Strong plain flour
3 gm Dried yeast
2 x Sun-dried tomatoes, finely chopped
1 sprg fresh rosemary
----------------- FOR THE TOPPING ----------------
1 tbl Oil
1 x Red onion, finely chopped
3 x Cloves garlic, crushed
6 x Fresh plum tomatoes, chopped
1 dsh Red wine
1 pch salt and freshly ground black pepper
2 oz Feta cheese, crumbled
1 oz Black olives, pitted and halved
Instructions:
Instructions: 1. First make the bread: knead all the ingredients in a large bowl and leave for 1 hour in a warm place to rise.

2. Knead the dough thoroughly again, then divide into 6 equal rounds.

3. Leave the dough to prove for a further 20 minutes then bake in a preheated oven at 220 C/425 F/Gas Mark 7 for 15 minutes.

4. Remove from oven, brush with olive oil and leave to cool.

5. Now prepare the topping: in a pan heat the oil and fry the onion and garlic until soft.

6. Add the tomatoes, wine and seasoning and simmer until the sauce has reduced and is a paste-like consistency.

7. Stir in the cheese, olives and capers, and heat through gently.

8. Divide the mixture between the bases and serve at once.

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