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A round loaf on a board with sundried tomatoes Tried & Tested

Sundried tomato bread

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3 stars based on 10 ratings

Packed with flavour from the sundried tomatoes. Serve as a starter with deli meats, olives and balsamic and olive oil to dip the bread in.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:medium

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Ingredients

  • 425g 15 oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1tsp 1tsp Salt
  • 40g 1½ oz Parmesan freshly grated
  • 50g 1⅞ oz Sundried tomatoes chopped and drained from oil
  • 3tbsp 3tbsp Sundried tomato paste
  • 2tbsp 2tbsp Oregano or rosemary, plus a few extra sprigs finely chopped
  • 1g oz Easy bake yeast sachet
  • 225ml 7⅝ fl oz Water warm
  • 1 1 Rosemary sprigs

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, salt, parmesan, sundried tomatoes and paste into a large bowl.

    Ingredients for this step

    • 425g 15 oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 1tsp 1tsp Salt
    • 40g 1½ oz Parmesan freshly grated
    • 50g 1⅞ oz Sundried tomatoes chopped and drained from oil
    • 3tbsp 3tbsp Sundried tomato paste
  2. Classic mode Step 2

    Add the chopped herbs and easy bake yeast, then pour in the warm water.

    Ingredients for this step

    • 2tbsp 2tbsp Oregano or rosemary, plus a few extra sprigs finely chopped
    • Easy bake yeast
    • 225ml 7⅝ fl oz Water warm
  3. Classic mode Step 3

    Mix together with your hands until the mixture combines to make a rough dough ball.

  4. Classic mode Step 4

    Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  5. Classic mode Step 5

    Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.

    Ingredients for this step

    • 1 1 Rosemary sprigs
  6. Classic mode Step 6

    Cover loosely with cling film. Leave in a warm place until doubled in size (this will take about 30-40 minutes.)

  7. Classic mode Step 7

    Preheat the oven to 220°C (fan 200°C, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (fan 180°C, gas mark 6). Bake the bread for 35 minutes until golden.