Skip to main content

Sundried tomato bread

22 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.

If you want to give something a little different a go, try out our pizza dough recipe!

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 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)

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.