A savoury tomato bread

A savoury tomato bread

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This rustic bread with sun-dried tomatoes and black olives is perfect picnic food – perhaps with some feta cheese, thinly sliced red onion, rocket leaves and cold cuts in the basket as well.

Ingredients

Quantity Ingredient
15 soft sun-dried tomatoes in olive oil
30g fresh yeast
1 heaped teaspoon salt
2 tablespoons honey
500ml lukewarm water
200g thick greek yoghurt
2 tablespoons olive oil
75g pitted kalamata olives
690g plain flour, plus 100 g extra

Method

  1. Cut the tomatoes into small pieces. Set aside. Crumble the yeast into a bowl and add the salt and honey. Pour in about half the water and stir to dissolve the yeast. Add the yoghurt and olive oil. Stir again and then pour in the rest of the water. Add the tomatoes, olives and, lastly, the flour. Knead lightly until the dough comes together, then cover with a tea towel and set aside to rise for 1 hour.
  2. Preheat the oven to 250°C. Line a baking tray with non-stick baking paper. Sprinkle some of the extra flour on the work surface and tip the dough on top. Knead lightly with floured hands, shaping it into a round loaf. Place on the baking tray and set aside to rise for about 30 minutes. Score the bread with a sharp knife.
  3. Bake the bread for 10-12 minutes, then lower the heat to 150°C and bake for 1 hour. Let the bread cool under a tea towel.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again