Tomato bread

April 17, 2008 (Last Updated: January 11, 2019)

Recipe by Jamie Oliver

This is the only dough that is made slightly differently because I think a tomato bread needs to be blatantly tomatoey – what’s the point if it just tastes like bread with a few tomatoes added to it?

Print Recipe

Tomato bread

Serves: 6
Cooking Time: 40 mins + extra for rising

Ingredients

  • 350g jar sundried tomatoes in oil
  • 200g fine ground semolina flour
  • 800g bread flour
  • 5ml sea salt
  • 2 x 7g sachets of yeast
  • 15ml castor sugar

Instructions

1

Drain the oil from the tomatoes and whiz them in a food processor until finely chopped. Pour into a measuring jug and top up with hot water to 700ml.

2

Follow the basic bread recipe using 700ml tomato water instead of 650ml lukewarm water. After knocking the bread back, tear the dough into 6 portions and shape into little French sticks with your hands. Place on a baking tray and leave somewhere warm to rise for about 20 minutes.

3

Heat the oven to 200°C, bake until risen and brown, and hollowsounding when tapped, about 30 – 35 minutes.

 

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April 17, 2008 (Last Updated: January 11, 2019) By
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