Iberian Tomato Bread with Red Onions
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon olive oil
- 250 g onion (s), red, finely diced
- 30 g chutney (fis)
- 600 g tomato (s) in a can, peeled, (dependin on can size 1 to 1.5 cans)
- 1 sprig rosemary, very finely chopped
- 700 g flour (wheat flour), type 405
- 1 teaspoon salt
- 1 pinch (s) sugar
- 1 packet yeast (dry yeast)
Print Recipe
Pin Recipe Instructions
- Put olive oil in a saucepan and heat.
- Put the finely chopped onions in the olive oil and sauté over a mild heat for about 10 minutes.
- Drain the canned tomatoes, dice the pulp (not too fine).
- Increase the temperature, first add the fig chutney and then the diced tomatoes and the (very finely chopped) rosemary.
- Simmer slightly creamy in about 15 minutes, do not stir too vigorously so that the tomato pieces remain.
- Take it from the stove and let it cool off.
- Mix the flour with the yeast, sugar and salt, add the tomato ragout and knead thoroughly.
- This makes a fairly soft dough that should rise to double its size when covered (it takes time).
- Knock off vigorously, knead again briefly, pack in a greased pan (loaf pan or springform pan is possible - with the latter, the bread is a little flatter) and flour the surface (so that protruding onion or tomato wedges do not burn).
- Let go again.
- Preheat the oven to 225 ° C (top / bottom heat) and insert the bread. After about 15 minutes, reduce the heat to 175 ° C and bake the bread for another 30 minutes.
- Take the bread out of the oven and let it cool down on a cake fan (covered with a clean tea towel).
- Let cool on a wire rack under a kitchen towel.
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