About the bake
Packed full of flavour from the sundried tomatoes, this tomato based bread is a great starting point for those looking to add something a little extra to their everyday bread recipes.
Our recipe is the perfect ‘how to’, so you can look forward to serving this delicious loaf as a starter, with fresh olives, balsamic and olive oil to dip – is there a better match for fresh sundried tomato bread straight out of the oven?
If you’re ready to give another dough recipe a go, which makes something other than bread – try our pizza dough recipe and bake with a topping of your choice!
Method
Step 1:
Put the flour, salt, parmesan, sundried tomatoes and paste into a large bowl.
Step 2:
Add the chopped herbs and easy bake yeast, then pour in the warm water.
Step 3:
Mix together with your hands until the mixture combines to make a rough dough ball.
Step 4:
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
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. If you like, scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.
Step 6:
Cover loosely with cling film. Leave in a warm place until doubled in size (this will take about 30-40 minutes.)
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.
Ingredients
- 425g Allinson's Strong white bread flour
- 1 tsp Salt
- 40g Parmesan (freshly grated)
- 50g Sundried tomatoes (chopped and drained from oil)
- 3 tbsp Sundried tomato paste
- 2 tbsp Oregano (or rosemary, plus a few extra sprigs finely chopped)
- 1 Easy bake yeast sachet
- 225ml Water (warm)
- 1 Rosemary (sprigs)
- 425g Allinson's Strong white bread flour
Nutritional Information
per 60g- 150cal Energy
- 1.8g Fat
- 0.8g of which Saturates
- 27g Carbohydrates
- 1.1g of which Sugars
- 6.1g Protein
- 0.51g Salt
Recipe Reviews
Is this cooked in an ordinary cake tin?
Yes, you can bake this in a greased 23cm (9inch) round tin
I used 1 tsp rosemary instead of oregano and 1 tsp chilli powder and it turned out great.
35mins was a little too long for me. (using a fan oven) 30 mins would have been enough I think.
I'll definitely make it again but no salt on top next time!
Can you put this is a loaf tin? Will it still work?
You could try to bake this in a loaf tin. I would recommend that if you try this method to adjust your baking time as this will bake differently to the method for a shallower circle baking tin.
Oh my word….. this bread is amazing, I dint have fresh herbs so used dried oregano but my goodness the flavour and texture is incredible, A nice, easy dough to handle too. It’s going to become a firm favourite here! Thank you.
The only tip I have is to ensure you have some real butter in to spread on when it’s cooled a bit❤️
Delicious 😋
It won't last long. Delicious! The method spot on!
Ingredients
- 425g Allinson's Strong white bread flour
- 1 tsp Salt
- 40g Parmesan (freshly grated)
- 50g Sundried tomatoes (chopped and drained from oil)
- 3 tbsp Sundried tomato paste
- 2 tbsp Oregano (or rosemary, plus a few extra sprigs finely chopped)
- 1 Easy bake yeast sachet
- 225ml Water (warm)
- 1 Rosemary (sprigs)
- 425g Allinson's Strong white bread flour
Nutritional Information
per 60g- 150cal Energy
- 1.8g Fat
- 0.8g of which Saturates
- 27g Carbohydrates
- 1.1g of which Sugars
- 6.1g Protein
- 0.51g Salt