5-Ingredient Tapenade with Tortilla Bread

Combine flour, salt and yeast in a bowl. Stir so that the salt and yeast are evenly distributed before adding warm water. Stir with a wooden spoon or your hands until a consistent dough is formed. Wrap plastic foil around the bowl and cover with a clean kitchen towel. Set aside for 12 to 24 hours to let the dough rise.

Prepare tapenade by adding sun-dried tomatoes with the oil, olives, cherry tomatoes and garlic to a food processor or blender. Process or blend until desired consistency.

Flour a board and roll half of the dough into the shape of a gigant tortilla, about the size of a dinner plate. Spread about half of the tapenade on the tortilla and spread half of the Parmesan cheese evenly on top of the tapenade. Roll tortilla in a sausage shape. Cut roll into 10 pieces and put in a baking tin. Repeat with remaining ingredients.

Cover baking tin with a kitchen towel and let it rise for another hour. Preheat oven as hot as possible, but at least 480℉ (250℃).

Crack an egg and whisk. Brush bread with egg mixture. Cover baking tin with aluminium foil and bake for 20 minutes. Remove the tin foil and bake for another 15 to 20 minutes until golden brown. Serve immediately.