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!
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. 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
Recipe Reviews
Excellent! My family loved this loaf and they were delighted with the flavour.
Very easy recipe, and being in Sicily used my own sundried tomatoes and paste( we had a good harvest). Prefer cacchiocavallo cheese instead of parmesan but came out very good.
Made this today my first ever attempt at bread, (I made ravioli for the first time in the week and it spurred me on) my husband has given it a shot the last few times.
I read all the reviews and folllowed 9th of June using both strong plain flour and just plain flour, compared to my husbands bread it was very much lighter and personally much nicer. I also added sliced olives. I am so impressed, will definitely be making again probably tomorrow as I don’t think they will be any left after tonight.😂 we are thinking of putting extra hot chilli cheese in it next time as we have it left from Christmas.😀
Can you make this with gluten free flour?
Hello,
It is not something that we have tried, we do have a Gluten free recipes that might be of interest to you -
https://www.bakingmad.com/recipes/bread-dough/pizza-italian/gluten-free-sundried-tomato-focaccia
Happy Baking!
The taste and smell are fantastic,have made it for three of my grandchildren,they all loved it
Not familiar with "sachet" of yeast. How much is that in tsps?
Hello,
A sachet of yeast is 7g, a tsp. is generally 5g.
Happy Baking!
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