Sun-dried Tomato Tear and Share Bread

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast (8 g)
  nebo 20 g fresh yeast crumbled
• 500 g strong white bread flour
• 90 g sun-dried tomatoes in oil drained
• 30 g olive oil plus extra for greasing
• 1 tsp salt

Baking

• 1 egg yolk from medium or large egg