Summary

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)

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Instructions

1. Put olive oil in a saucepan and heat.
2. Put the finely chopped onions in the olive oil and sauté over a mild heat for about 10 minutes.
3. Drain the canned tomatoes, dice the pulp (not too fine).
4. Increase the temperature, first add the fig chutney and then the diced tomatoes and the (very finely chopped) rosemary.
5. Simmer slightly creamy in about 15 minutes, do not stir too vigorously so that the tomato pieces remain.
6. Take it from the stove and let it cool off.
7. Mix the flour with the yeast, sugar and salt, add the tomato ragout and knead thoroughly.
8. This makes a fairly soft dough that should rise to double its size when covered (it takes time).
9. 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).
10. Let go again.
11. 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.
12. Take the bread out of the oven and let it cool down on a cake fan (covered with a clean tea towel).
13. Let cool on a wire rack under a kitchen towel.