Italian Tomato Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml water, lukewarm
- 500 g flour (type 1050)
- 2 teaspoons salt
- 1 teaspoon sugar
- 0.5 ½ cube yeast
- 6 tablespoon olive oil
- 100 g tomato (s), dried
- 50 g sunflower seeds
- 100 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle, crumble in the yeast and pour the sugar over it. Add some of the warm water and stir gently with your finger. Cover with a towel and place in the oven, preheated to 50 ° and turned off again.
- Cut the tomatoes into small pieces, roast the seeds in a non-oiled pan and grate the parmesan. After 15 minutes of walking, the dough should form small bubbles. Knead with the rest of the water and all the other ingredients. Let the elastic dough rise for another 45 minutes.
- Then knead again, form 2 loaves of bread, cut into the surface 3 times and let rise under a cloth for 30 minutes. Preheat the oven to 180 ° and bake the bread on the 2nd shelf from the bottom for about 35 minutes.
- The bread tastes great with a red pesto or with mozzarella and tomato or drizzled with good olive oil, also as a crostini.
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