This bread started out as a little baking experiment, as I have a real thing about flavoured breads. I’ve tried making tomato bread before but it was very dense so this time I tried a very wet dough, so the bread was filled with air bubbles and the tomato puree gave it a lovely red-ish tinge. I couldn’t decide whether to make a flatbread or a loaf, so this one is halfway between! Have a go with some different herbs – I tried oregano but I’m not sure I would again, maybe rosemary would be good? Let me know if you try it!
TOMATO HERB BREAD (Makes 4 mini-loaves)
20 oz strong white bread flour
14 oz water
10g instant yeast (sorry for switching units, I find this easier but if you’re working in oz’s it’s 0.35oz)
1 teaspoon sugar
glug of olive oil
2 teaspoons salt
5-6 sun-dried tomatoes, chopped up small
other herbs of your choice
1 heaped teaspoon tomato puree
- Put the flour, yeast, salt and sugar in the bowl and mix together. Add a glug of olive oil followed by the tomato puree and water and mix it up.
- Put a little oil on the counter and turn the dough out onto it. With a little oil on your hands too, start kneading the dough. The dough might be a little difficult to knead because it should be fairly wet, but don’t be tempted to flour the counter; a wetter dough will help make the final product light and bubbly. Keep kneading for around ten minutes, until the dough is smooth and elastic.
- Put it back in the bowl, cover, and leave it for a couple of hours in a warm- ish place, until it has doubled in size.
- When the dough has risen, take it back out of the bowl and divide into four. Flatten out each one and put a quarter of the sun-dried tomatoes and herbs in each. Then, make the dough into a ball. You want the tomato and the herbs to be evenly spaced throughout the ball so you might have to roll it around and fold it a bit first.
- Get two baking sheets and put two dough balls on each. sprinkle some flour on top, then roll each ball out and flatten it a bit so they make flattish oval shapes. Cover the sheets with a tea towel and leave the dough for about half an hour.
- Preheat your oven to about 230C (mine is a fan oven and I baked them at 220C).
- After half an hour, uncover the dough. Beat an egg and brush it over the dough. Put your dough in the oven for about ten minutes, or until your bread is golden brown.