Italian tear & share bread


  • 500 gram of FunCakes Mix for Italian Bread
  • 7 gram dried yeast
  • 300 ml of water
  • 150 gram of finely chopped olives and sundried tomatoes
  • 2 teaspoons of dried rosemary
  • 40 gram of salted, melted butter
  • FunCakes Magic Roll-Out Powder
  • Springform of ø 24,5 cm
  • Wilton parchment paper
  • Wilton Cake Release
  • Baking brush, for example from Patisse
  • Plastic foil
  • Clean towel

Fill a bowl with 500 gram of Mix for Italian Bread, 7 gram of dried yeast, 300 ml of water and the rosemary and mix with the dough hook on low speed for 15 minutes to a smooth dough. Afterwards, knead the olives and the tomatoes manually through the dough. Place the dough back into the bowl and cover it with plastic foil. Let it rise for 45 minutes on a warm spot. Then, beat the air out of the dough on a with Magic Roll-Out Powder covered work surface. Cover the bottom of the springform with baking paper and grease the edge with Cake Release. Divide the dough in several balls and place these in the springform. Cover with a clean towel and let it rise on a warm spot again, this time for 60 minutes. Preheat the oven to 220°C (convection oven 200°C) and bake the bread for 30 minutes. Remove the edge of the springform after baking and apply salted and melted butter. The bread tastes best while it’s still warm. Potentially serve with olive oil and sea salt to dip the bread in.