Olive and Caper Bread

Step 1

Dissolve the brewer’s yeast in 1 1/2 cups warm water. Pile the flour on a flat work surface. Add the dissolved yeast and salt and knead until uniform. Transfer to a bowl and cover with a damp kitchen towel. Set aside to rise for around 1 hour.

Step 2

Purée the black olives, Taggiasca olives, and sun-dried tomatoes with 1 Tbsp. oil and 2 Tbsp. water until creamy.

Step 3

Line the bottom of a cake pan (diam. 10", h. 2 1/2") with a circle of parchment of paper. Using a rolling pin, roll out the dough to a thickness of around 1/8" in a square form. Trim the sides and spread the olive-tomato purée over the entire surface. Add the drained capers.

Step 4

Cut the dough into 8 strips, 2 1/2" wide, the same as the height of the pan, and roll them into pinwheels. Arrange in the pan to form a flower: one pinwheel in the middle and the others around it, with a little space between them. Let rise, covered, for 1 hour.

Step 5

Preheat the oven to 375 °F. Brush the top of the pinwheels with a little oil and bake for 45-50 minutes.