Byodo grill bread

First crumble the yeast and dissolve with the sugar in lukewarm water and leave to stand for 5 minutes.

At the same time, mix the flour and salt in a mixing bowl and then add the yeast and baking oil. The dough should be kneaded until smooth. Then shape the dough into a ball, moisten with a little baking oil, cover and leave to rise in a bowl in a warm place for 45 minutes.

Now chop the sun-dried tomatoes and olives. Knead these briefly into the dough. Then divide into 6 to 8 equal pieces. Roll them out lengthwise and twist. Transfer to a baking tray lined with baking paper, cover and leave to rest for another 15 minutes.

Brush the loaves with a little baking oil and grill on the grill rack for about 10 minutes on each side. If necessary, brush the loaves again with a little baking oil.