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1
Combine flour, salt and yeast in a bowl. Stir so that the salt and yeast is evenly distributed before adding the warm water
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2
Stir with at wooden spoon or your hands until a consistent dough is formed
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3
Wrap plastic foil around the bowl and cover the bowl with a clean kitchen towel. Set aside for 12 to 24 hours to let the dough rise
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4
Prepare the tapenade by adding the sun dried tomatoes with the oil, the olives and the garlic
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5
Use a foodprocessor or blender to get the desired consistency of the tapenade
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6
Flour a board and roll half of the dough into the shape of a gigant tortilla about the size of a dinner plate
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7
Now spread about 2/3 of the tapenade on the tortilla and roll the tortilla in a sausage shape
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8
Cut the roll into 10 pieces and put them in a baking tin
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9
Take half of the remaining dough and repeat the rolling of the tortilla and spreading of the tapenade onto the tortilla. Roll and cut and put these rolls in the baking tin as well
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10
Cover with a kitchen towel and let it rise for another hour
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11
Preheat the oven as hot as possible but at least 480F / 250C
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12
Crack an egg and whisk. Brush the bread with the egg mixture
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13
Cover the baking tin with aluminium foil and bake in the oven for 20 minutes
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14
Remove the tin foil and bake for another 15 to 20 minutes until golden brown
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15
Serve immediately
