Sundried tomato bread
38 Reviews
How to make sundried tomato bread:
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 sundried tomato bread recipe is simple to follow and easy to make, so you can look forward to serving this delicious loaf as a starter, with fresh olives, balsamic vinegar and olive oil to dip it in.
You can make this recipe with dry-packed sundried tomatoes, but we prefer using the kind which come in oil, as we drizzle a little of the tomato-infused oil over the top of the dough before baking. Our top tip is to pat the chopped sundried tomatoes down slightly before adding them to the dough to avoid adding too much oil to the mix.
If you’re ready to give another dough recipe a go, try our pizza dough recipe and bake with a topping of your choice!
Ingredients
- 425gAllinson's Strong white bread flour
- 1 tspSalt
- 40gParmesan (freshly grated)
- 50gSundried tomatoes (chopped and drained from oil)
- 3 tbspSundried tomato paste
- 2 tbspOregano (or rosemary, plus a few extra sprigs finely chopped)
- 1Easy bake yeast sachet
- 225mlWater (warm)
- 1Rosemary (sprigs)
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.