|
My recipe
Sun-dried tomato bread
Introduction
In the South of Italy tomatoes are often dried off in the hot sun. They are then preserved in oil, or hung up in string in the kitchen, to use in the winter. This recipe uses the former.
- 675 g (6 cup) strong plain flour
- 15 ml (3 tsp) salt
- 15 ml (3 tsp) sugar
- 25 g (1 oz) fresh yeast
- 400-475 ml (1 2/3-2 cups) mineral sparkling water at room temperature
- 30 ml (2 tbsp) Tomate frito (2 tbsp tomato puree)
- 45 ml (3tbsp) oil from jar of sun-dried tomatoes
- 30 ml (2tbsp) + 1 tbsp EV olive oil
- 75 g (3/4 cup) sun-dried tomatoes, chopped
- 1 large onion chopped
- Heat 1 tbsp oil in a frying pan, add chopped onion and cook over a low heat until softened and lightly browned
- Sift the flour into a bowl
- Dissolve the yeast in the small amount of water, add the sugar, 1 tbsp flour, stir well and leave for 10-15 min
- Mix the tomate frito into the remaining water, until evenly blended, add the dissolved yeast and mix well
- Gradually mix the flour into the liquid ingredients, make elastic dough. Add the salt and oil in the end
- Knead the dough thoroughly for 10-15 min, shape into a ball and leave covered until doubled in size
- Knock the dough back, and add the tomatoes and onion.
- Knead until evenly distributed through the dough.
- Shape into four rounds and place on the greased baking sheet
- Cover with a dish towel and leave to rise again for about 45 minutes
- Preheat the oven 230 C (460F). Place a dish with the hot water to the bottom of the oven
- Place the bread into the oven, after 5 min reduce the temperature to 180C and bake for 35-40 min or until the loaves sound hollow then you tap them underneath with your fingers.
- Leave to cool on a wire rack.
- Eat warm or tasted with mozzarella cheese on the top
|
|
