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Sundried tomato bread

21 Reviews

About the bake

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.

1Total Time
25Prep Time
35Bake Time
1Serves
A little effort

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. 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. 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.

  6. Step 6:

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

  7. 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 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)

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