Tomato and Basil Bread
This is an Italian-inspired bread from Tuscany. Their tomatoes are so juicy and full of flavour that it was a natural thing to try them out in one of my breads. Try drying the tomatoes yourself in an oven – cut them in slices, sprinkle with olive oil and leave in a low oven – 110°C/225°F/gas mark 1⁄4 – overnight.
Ingredients
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 60 ml olive oil
- 300 ml water
- 100 g sunblushed tomatoes
- 2 packets fresh basil roughly chopped
Instructions
- Put the flour, salt, yeast, oil and water into a bowl and mix gently by hand to bring them together.
- When all the flour has been incorporated, tip the dough out onto a lightly floured surface and knead for 5 minutes.
- When the dough is pliable, transfer it to a bowl, cover and leave to rest for about 1 hour.
- Line a baking tray.
- Add the tomatoes and basil to the dough and work in well.
- Shape the dough into a long sausage and tie in a knot.
- Place on the tray and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
